Jalapeño Poppers

Jalapeño poppers became my party favorite after I made them for a casual backyard get-together when I needed a quick appetizer that packed a punch and the moment that cheesy spicy aroma hit the air everyone hovered around the plate before I could even finish setting it down.

Ever since then they’ve become my go-to whenever I want something bold and crowd-pleasing because the creamy filling balances the heat perfectly and when the cheese gets all golden and bubbly on top it’s impossible to resist grabbing one (or three).

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Fresh jalapeños – The star of the show bringing the heat and the perfect vessel for filling
• Cream cheese – Makes the base of the filling rich creamy and smooth
• Shredded cheddar cheese – Melts beautifully and adds sharp flavor to the filling
• Garlic powder – Brings a subtle kick of extra savory flavor
• Salt and pepper – Enhances all the flavors and balances the heat
• Shredded mozzarella – Adds gooey cheesy melt and a golden top

Tools You’ll Need

• Sharp knife – For slicing the jalapeños and removing the seeds
• Spoon or small scoop – To remove seeds and stuff the peppers easily
• Mixing bowl – For combining the cheesy filling
• Baking sheet – To roast the poppers evenly
• Parchment paper – Keeps everything from sticking and makes cleanup simple
• Oven – To get that bubbly golden cheesy finish

Instructions

Step 1: Preheat the Oven

I always begin by preheating the oven to 400°F to make sure it’s nice and hot for roasting the poppers.

Step 2: Prep the Jalapeños

I slice the jalapeños lengthwise and carefully scoop out the seeds and membranes using a small spoon. I wear gloves or wash my hands right away to avoid any spicy surprises later.

Step 3: Make the Filling

In a bowl I mix together softened cream cheese shredded cheddar garlic powder a pinch of salt and pepper until everything is creamy and well combined.

Step 4: Stuff the Jalapeños

I scoop a generous spoonful of the cheese mixture into each jalapeño half smoothing it slightly so it doesn’t overflow too much while baking.

Step 5: Add Topping and Bake

I sprinkle a little shredded mozzarella on top of each stuffed pepper and place them on a parchment-lined baking sheet then bake for 15 to 18 minutes until the cheese is melted and golden.

Step 6: Cool Slightly and Serve

Once baked I let them sit for a couple of minutes before serving since the filling will be piping hot right out of the oven.

Tips

I always pick medium-sized jalapeños so they’re easy to stuff and not too spicy

If you want extra flavor you can mix cooked bacon crumbles into the filling

To cut the spice level even more remove all seeds and white membranes inside the peppers

Ways to Serve

As a spicy appetizer at BBQs game nights or holiday parties

Alongside tacos or burritos for a fun twist on taco night

Paired with a cooling dip like ranch or sour cream to balance the heat

Frequently Asked Questions

Can I make Jalapeño Poppers ahead of time?

Yes! You can prep and stuff them ahead then refrigerate until ready to bake just add a couple extra minutes to the cook time.

How spicy are Jalapeño Poppers?

They’re usually mildly spicy if you remove the seeds and membranes but you can always adjust the heat by choosing milder or hotter peppers.

Can I freeze these?

You can freeze them before baking just place them on a tray to freeze individually then transfer to a bag and bake straight from frozen.

See You in the Kitchen

I hope you try these jalapeño poppers the next time you want a bold cheesy appetizer that’s super easy to make and impossible to resist. Let me know if you add your own twist I’d love to hear how spicy you like them!

Happy Cooking!

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