Jalapeno popper appetizer recipes are versatile. Switch out the cheeses and spices and you have a new variation each time. In the meantime, this recipe makes these poppers very easy to eat.
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Total Time: 50 minutes
- Yield: 6 (4 each)
- Category: Appetizer
- Method: Oven
- Cuisine: Spanish
- 12 jalapenos, halved & seeded, membranes removed
- 5 ounces cream cheese, room temperature
- 1 tsp ground cumin
- 1/4 tsp ground coriander
- 1 tsp dried oregano
- 3 Tbsp fresh lime juice
- 1 Tbsp tomato paste
- 1/4 tsp sea salt
- 1/2 cup (~2 oz) monterey jack cheese, grated
- 1/4 cup cilantro leaves, chopped for garnish
- Preheat oven to 375. Line a baking sheet with aluminum foil.
- Cut 12 jalapeños in half. Remove the seeds & membranes with 1/4 tsp utensil by scraping along the inside edge of the jalapeños. Set on lined baking sheet.
- Mix together all ingredients, except jalapenos and cilantro, in a medium sized bowl.
- Evenly fill each Jalapeno with a light layer of the mixture. The mixture will look even on the jalapeno and not be spilling over too much. That’s plenty of cheese for the little popper.
- Bake uncovered ~ 25 minutes or until cheese starts to brown slightly. Turn on the broiler for ~ 2-3 minutes if it isn’t brown.
- Top with fresh chopped cilantro. Happy Eating! Beckie
Things In My Kitchen:
- Baking Sheets – 13 x 18 and two of them to boot. Perfect for roasting poppers, veggies, & meats.
- 3 quart mixing bowl – I love these flat bottomed & wide brimmed mixing bowls for combining ingredients with veggies for roasting and for making salads. The 2 quart and 3 quart are my “go to” bowls for almost everything.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Poppers, Jalapeno, Cheese, Snack, Gluten Free, Vegetarian