Baked Cream Cheese Jalapeno Poppers
These jalapeno poppers are stuffed with a spiced mixture of cream cheese and white cheddar cheese, then baked until the cheese is nice and melty. This is the ultimate game day or party treat! And SUPER EASY to make. Here is the recipe.
Party time, my friends! Games are starting up and the parties are breaking out around all the favorite teams, and you know what that means?
Game day food! Yes!
When you’re tasked with hosting the bash or bringing something to pass that everyone is going to love, you’d be hard pressed to find a more perfect party appetizer than the outstanding jalapeno popper.
Jalapeno poppers are TOPS when it comes to popular party food. They’re the perfect bite sized food and they’re all out tasty and truly, they’re crazy easy to make. Simple is better, right? So you can eat and enjoy the game.
And the party.
With these jalapeno poppers, we’re keeping them super simple because we’re going back to basics and stuffing them with a spiced cream cheese and cheddar cheese mixture, stuffing the jalapeno peppers boat style, then baking them.
No need for frying. No need for the grill, though you can surely grill them if you’d like. Just super delicious, super easy, crazy awesome food!
Let’s talk about how we make them, shall we?
How to Make Baked Cream Cheese Jalapeno Poppers – The Recipe Method
First, slice the jalapeno peppers in half and core out the insides. I like to use a spoon to make it easy, but a knife or a jalapeno corer will work great, too.
Set the cored hot peppers onto a lightly oiled baking sheet. Just line the baking sheet.
Next, in a medium bowl, combine your cheeses and spices. Here, we’re using softened cream cheese, mild white cheddar, chili powder, garlic, cumin, and salt and pepper.
Mix it all together. Like so.
Fill each jalapeno pepper with the seasoned 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. It could be up to 30 minutes. The cheesy stuffing will be nice and golden brown.
Remove from heat, cool slightly, then dust with chili powder and spicy chili flakes.
BOOM! DONE!
You’ve got yourself some crazy awesome baked jalapeno poppers and they’re ready to serve! Set them loose and stand back. You don’t want to lose an arm in there.
Seriously, people go CRAZY for these! Beware. Really, you may want to make a double or even triple batch of these. Make friends. Influence people. With poppers.
Recipe Notes
It is best to wear gloves when handling hot peppers and removing the seeds an innards. The peppers contain oils that can cause a burning sensation on your skin.
If you start to feel the burn, check out this page – How to Stop Chili Pepper Skin Burn.
Can I Make These on the Grill?
Of course! You can make this recipe on the grill instead of in the oven. To do so, follow all of the recipe instructions for coring out the jalapenos. Go ahead and mix your cream cheese stuffing.
When you’re ready to get cooking, preheat the grill to medium heat, or 350 degrees F. if you can control the temperature.
Grill or bake them on the grill for 20 to 30 minutes, or until the cheeses are nice and bubbly. That’s it! You can top them with crumbly bread crumbs if you’d like for extra crunch.
Enjoy them!
Try Some of My Other Popular Jalapeno Popper Recipes
- Four Cheese Jalapeno Poppers
- Candied Bacon Wrapped Jalapeno Poppers
- Bacon Wrapped Jalapeno Poppers
- Bacon Wrapped Jalapeno Poppers with Chicken
- Armadillo Eggs
- Check Out More Jalapeno Poppers Recipes
Looking for more appetizer ideas? Check out my Game Day 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.
- 10 jalapeno peppers
- 8 ounces cream cheese softened
- 8 ounces shredded white cheddar cheese
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- For Serving: Spicy chili flakes chili powder
-
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 spices. Mix well.
-
Fill each jalapeno pepper with the seasoned 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 chili powder and spicy chili flakes.
-
Serve!
Recipe Video
Heat Factor: Mild, though you may get a bit of spice from the jalapeno peppers, even though they are cored.
This recipe is super easy to scale up! Make a triple batch! People will love you!
Also, I hope you’ll check out my cookbook, “Jalapeño Poppers and Other Stuffed Chili Peppers“. So many jalapeño poppers recipes!
12 comments
Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Can these be frozen? Fresh or baked?
Gary, you can freeze stuffed peppers and then bake them later. As long as any meats and/or stuffing are cooked thoroughly, you should have no problem. Since this is only cheeses and no meats, you can stuff them then freeze them before cooking. However, I’m not sure how the consistency will turn out after freezing cheese. Let me know how it goes if you try it. You can also refer to this page here: https://www.chilipeppermadness.com/cooking-with-chili-peppers/freezing-stuffed-peppers/
How many are a serving? Half of one or a whole one?
A half of one jalapeno, Dave. I used 10 jalapenos for 20 servings (as calculated). A serving for ME, though, is a lot more! Haha. I hope you enjoy them. =)
I had so much filling left over. Maybe the peppers were small. Is there something else I can do with the leftover filling?
Nancy, that happens sometimes, especially since jalapenos can vary so much in size. Here are a few ideas.
I’d love to hear other creative ideas.
I used homegrown jalapenos, which are HOTT, so I decreased the chili powder down to 1 teaspoon. Which was perfect. Thank you!
Teresa! Perfect. I wish I was there with you to enjoy a couple! =)
I have made these with only old cheddar for years, long before I ever heard about poppers. I was surprised that someone called min poppers as I had the idea that poppers were deep fried. I will add some cream cheese next time; they might help fill them up a bit more. I also like your idea of adding shrimp – that would cover all the food groups! and I could make a meal of them!
Absolutely! You can totally make a meal out of these.
Jalapeno poppers are my fav appetizer! I will definitely be making these soon!
Mine too, Karly! I love them.