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14 September 2018

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.

Coring Jalapeno Peppers for our Cream Cheese Jalapeno Poppers

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.

Cream Cheese Stuffing for our Cream Cheese Jalapeno Poppers

Mix it all together. Like so.

Cream Cheese Stuffing, all Mixed, for our Cream Cheese Jalapeno Poppers

Fill each jalapeno pepper with the seasoned cheese mixture. You might have some leftover, depending on the size of your peppers. Just distribute evenly.

Stuffing the Jalapeno Peppers

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

Baked Cream Cheese Jalapeno Poppers - Ready to Serve

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.

Baked Cream Cheese Jalapeno Poppers - Recipe
Print Recipe
4.91 from 11 votes

Baked Cream Cheese Jalapeno Poppers Recipe

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Keyword: game day, jalapeno, party food, poppers
Servings: 20 poppers
Calories: 88kcal

Ingredients

  • 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

Instructions

  • 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!

Video

Notes

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!

Nutrition

Calories: 88kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 113mg | Potassium: 55mg | Vitamin A: 460IU | Vitamin C: 8.3mg | Calcium: 96mg | Iron: 0.3mg

Also, I hope you’ll check out my cookbook, “Jalapeño Poppers and Other Stuffed Chili Peppers“. So many jalapeño poppers recipes!

 Jalapeno Poppers and Other Stuffed Chili Peppers, by Michael Hultquist

 

34 comments

  1. 5 stars
    Simple & Delish ! I baked them at 450o for 12 mins ~
    I found 350o for 20 mins made the cheese bubble out & peppers were mushy

  2. Eddie PAPENDORF

    5 stars
    We also add 5 ml coriander and 5 ml paprika and fry the spices and garlic during the last 2 min with bacon to release the flavour of spices and garlic.

  3. I didn’t have the Asiago cheese the first time I made these. They were missing something. I got all the ingredients but I used Cayenne Pepper for my spice instead of chili powder the second time and I used the Asiago cheese (which stunk so bad I was afraid to taste it!) it was exactly what I was missing!! I did add some bacon (crumbled) and sharp cheddar cheese. I’m addicted! I also tried this mixture in red, yellow, and orange peppers, delicious! Thank you for the recipe ❤️

  4. James Boulton

    5 stars
    Hi Just recently discovered your website and am very impressed. I made these poppers today and because I have an absolute glut of scotch bonnets this year I replaced the chilli flakes with finely chopped scotch bonnets. Absolutely lovely. I’m now off to make some scotch bonnet hot sauce using your recipe I’ll let you know how I get on.
    Thanks again for your great website.

  5. leftover cheese filling great as a starter for making sauce for chicken/shrimp over pasta or rice

  6. Julie Schehr

    5 stars
    Made these today and had to review. The cheese mixture with the spices is totally on point. Delicious just as recipe written. Thanks, will be making these often especially thru football season!

  7. 5 stars
    I planted 5 jalapeño pepper plants (bought the six pack by mistake) in the spring. Each plant is a super producer; I would estimate that I have harvested hundreds of peppers so far, giving them to all my friends, and the plants are still so full of peppers they are bending under the strain! I found this recipe a few weeks ago. The weather has been HOT here and our pool is is full of friends every weekend. I make these poppers as appetizers every time we have guests and everyone loves them! I top them with a bit of panko and cook them @ 425 for about 15 minutes, which keeps the pepper crispy but melts the cheese nicely. When jalapeño peppers stay on the plant a long time some will turn red or purple. The red ones are HOTTER than the green ones. Yikes! Recommend the red ones to your adventurous pals! I think the purple ones have a richer taste. Grow your own and you’ll have an unlimited supply of these tasty little gems. ❤️

  8. 5 stars
    These were so easy and good! I’ll definitely be making them again! I had a few left over and ate them cold the next day and they were delicious cold too! I may try freezing some to bake later since I have a wealth of jalapenos in my garden. Thank you for the recipe!

    1. Michael Hultquist - Chili Pepper Madness

      Awesome! Glad you enjoyed them, Karen! They do freeze nicely. Thanks!!!

    1. Michael Hultquist - Chili Pepper Madness

      Nice, Renee! Yes, I love these, too. So good!

  9. Larry Wright

    Made these with a little browned chorizo in them along with the cheese…quite delicious and a change from the ordinary poppers. Happy Cinco de Mayo.

    1. Michael Hultquist - Chili Pepper Madness

      Outstanding, Larry! Sounds super tasty! Happy Cinco de Mayo!

  10. 5 stars
    Just made these. I used sharp cheddar instead and used about 4 oz of cream cheese (b/c that saturated fat per tablespoon is serious) This recipe is amazing and a keeper! Thank you!

    1. Michael Hultquist - Chili Pepper Madness

      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/

    1. Michael Hultquist - Chili Pepper Madness

      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. =)

  11. I had so much filling left over. Maybe the peppers were small. Is there something else I can do with the leftover filling?

    1. Michael Hultquist - Chili Pepper Madness

      Nancy, that happens sometimes, especially since jalapenos can vary so much in size. Here are a few ideas.

    2. Make more poppers.
    3. Refrigerate it and use it within a week.
    4. Use it to make a dip. You can mix it with a bit of sour cream to make it more creamy and serve it with chips.
    5. Use it to stuff some chicken. It’s so good this way.
    6. I’d love to hear other creative ideas.

  12. 5 stars
    I used homegrown jalapenos, which are HOTT, so I decreased the chili powder down to 1 teaspoon. Which was perfect. Thank you!

    1. Michael Hultquist - Chili Pepper Madness

      Teresa! Perfect. I wish I was there with you to enjoy a couple! =)

  13. 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!

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