Jalapeño Poppers
These Jalapeño Poppers are bite-size, loaded jalapeño peppers, stuffed with a cheese and spice mixture, and baked into melted gooey cheese perfection.
Ingredients
- 1 8 oz. package cream cheese softened
- ½ teaspoon coarse black pepper
- 1-2 sliced green onions green parts (about 3 tablespoons)
- 1 teaspoon minced garlic or garlic paste
- ½ cup grated medium cheddar cheese
- ½ cup grated monterey jack cheese
- 10-12 jalapeno peppers
Instructions
- Preheat oven to 400°F.
- Use a spatula or wooden spoon to mix together cream cheese, black pepper, sliced green onions, garlic, and grated cheese.
- Slice each jalapeno in half lengthwise and remove seeds and ribbing (if you want more heat from the poppers, leave some of the ribbing and/or seeds.)
- Place jalapenos on a baking sheet, open side up.
- Use a small spoon or a piping bag to fill each pepper half with the cheese filling mixture.
- Bake for about 20 minutes until the cheese is melted and browned on top.
- Storage: Store in an airtight container or covered with plastic wrap in the refrigerator 4-5 days.
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Notes
- While the quantity of the filling for this recipe will make 20-24 medium-large poppers, if you are serving these to a larger crowd then simply double the ingredients called for. Likewise, you can also halve the ingredients for a smaller batch.
- Another method for stuffing your peppers is to slice just a third of the top of the peppers which provides a sturdier shape to stuff, but this is completely optional.
- If you’re concerned about your stuffing spilling out of your snacks during baking (which can sometimes happen if the poppers turn onto their sides), wrapping the peppers with a slice of bacon is a great hack.
Nutrition
Calories: 58kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 63mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 253IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 0.1mg
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