Easy Cheese Stuffed Jalapeños are the BEST party appetizer! Jalapeño poppers are stuffed with a mixture of four different cheeses for a decadent bite every single time.
Stuffed Jalapeño Recipe
Jalapeno popppers are the supreme appetizer. I'm sure I've said this before. They're crazy delicious and extremely popular. Why else would I write an entire cookbook dedicated to them? Yep. See "Jalapeno Poppers and Other Stuffed Chili Peppers - the Cookbook". I couldn't help myself! I'm what you'd call a super fan of these bad boys.
Every time I make stuffed jalapeños for a party, they're the first things to go. Especially when they're stuffed with loads of ooey gooey cheese, and this recipe is no exception. We're talking a combination of four different cheeses - cream cheese, goat cheese, asiago and white cheddar. Are you drooling yet?
It's a great combination, with plenty enough of the creamy cheese to help everything blend together into a consistent bite. Seriously, make these and watch them disappear in a matter of minutes. So, now that we have the peppers, it is party time. Whether it's a potluck or Superbowl Sunday, these cheese stuffed jalapeños will steal the show!
Ingredients in Stuffed Jalapeños
- Jalapeño peppers
- Cream cheese
- Goat cheese
- Asiago cheese
- White cheddar cheese
- Paprika or hot chili powder (for serving)
How to Make Cheese Stuffed Jalapeños
Prepare the pepper. Slice the jalapeños in half, lengthwise, and scoop out the insides with a spoon. Place them on lightly oiled baking dishes.
Make the filling. Simply combine all of the cheeses and garlic in a bowl.
Stuff the peppers. Fill each jalapeño with the cheese mixture. Try to distribute the filling evenly.
Bake. Bake the peppers at 350°F for about 20 minutes.
Once the peppers have fully cooled to room temperature, you can transfer them to an airtight container and keep them stored in the fridge. They'll stay fresh for about 2-3 days. For the best results, reheat them either in the oven or your air fryer until they're warmed all the way through.
Recipe Tips & Notes
- Soften the cream cheese. Don't forget this step! Too often, I start to make a recipe like this one only to realize that I forgot to let the cream cheese sit on the counter. Let it sit at room temperature for at least 30-45 minutes before mixing it so it's nice and soft.
- Don't be afraid of the heat. These stuffed jalapeños are party favorites because they're really not too hot. Since they're cored, the heat is completely tamed. Even people who shun spicy food can enjoy these.
Try Some of My Other Popular Jalapeno Popper Recipes
- Baked Cream Cheese Jalapeno Poppers
- Grilled Jalapeno Poppers
- Candied Bacon Wrapped Jalapeno Poppers
- South Philly Cheesesteak Jalapeno Poppers
- Bacon Wrapped Jalapeno Poppers with Chicken
- Pimento Cheese Jalapeno Poppers
- Smoked Jalapeno Poppers
- Check Out More Jalapeno Poppers Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Four Cheese Jalapeno Poppers – Recipe
- 20 jalapeno peppers
- 2 packages cream cheese about 16 ounces, softened
- 6 ounces goat cheese
- 8 ounces shredded Asiago cheese
- 8 ounces shredded white cheddar cheese
- 3-4 cloves garlic minced
- Paprika or hot chili powder for serving
- Preheat oven to 350 degrees.
- Slice the jalapeno peppers in half lengthwise and scoop out the insides with a spoon. Set onto lightly oiled baking dishes.
- In a mixing bowl, combine cheeses and garlic. Mix well.
- Fill each jalapeno pepper with the garlic-cheese mixture. You might have some leftover, depending on the size of your peppers. Just distribute evenly.
- Bake the jalapeno poppers about 20 minutes, or until the peppers soften and the cheeses are bubbly.
- Remove from heat, cool slightly, then dust with paprika or chili powder.