Cream Cheese Stuffed Jalapeño Poppers

This easy cream cheese stuffed jalapeño poppers recipe is oven baked at 375F for ~25 minutes. Jalapeño poppers stuffed with cream cheese are a great appetizer and are very easy to eat.

Cream Cheese Jalapeño Poppers For The Win!

This stuffed jalapeño popper recipe has enough cream cheese filling for 10 whole jalapeños (20 halves). It could make up to 12 whole jalapeños (24 halves) if the peppers are smaller.

Use all 8 oz of the cream cheese block and add a pinch more of the other ingredients if you want more filling or are adding a couple more stuffed jalapeños to this easy popper recipe.

I prefer to have poppers a little healthier and to taste the jalapeno just as much as the filling.

Filling Variations for Stuffed Jalapeño Poppers Recipe

Stuffed jalapeño filling ideas are abundant! Switch out filings, cheeses, and spices for a new variation each time.  Add a couple Panko bread crumbs if trying to bulk up the cream cheese stuffed poppers.

Some different cheeses are Parmesan cheese, colby jack, cheddar cheese, feta cheese, or goat cheese.

Leave out the tomato paste if you don't have it and add a little ketchup for color.

Try a favorite ground, fresh, or dry herbs or spice: curry, turmeric, Italian seasoning, fennel, etc...

Don't like those spices or have them in your pantry? Cool, nix 'em from the recipe. It's all just a preference.

The stuffing and cooking technique is the same for baking stuffed jalapeño poppers if you have the spices or not.

Wanna add some more protein? Try adding a couple pieces of chopped uncooked bacon to the top of the cream cheese mixture or wrap 1 small piece around the whole stuffed jalapeño.

How To Prepare Cream Cheese Stuffed Jalapeño Poppers

• Preheat oven to 375F.  Line a baking sheet with aluminum foil or use a baking dish (for easy clean up).
• Cut jalapeños in half.  Remove the seeds and white membranes with ¼ teaspoon utensil by scraping along the inside edge of the jalapeños (see video).  Wear gloves if you are sensitive to heat. Set on a baking sheet/dish.
• Mix together the jalapeno popper filling: cream cheese, cumin, coriander, oregano, salt, lime juice, and tomato paste.  Once that's mixed, add the grated cheese. (This just makes it easier to stir/mix).
• Evenly fill the jalapeno halves with a spoon, piping bag, or ziploc bag with a small hole cut in the corner that acts like a piping bag. A piping bag or ziploc bag will be the easiest. It may also look like your filing is little cat poop in the jalapeno. You're welcome!
• Bake stuffed jalapeno poppers uncovered ~ 25 minutes or until cheese starts to brown slightly.  Turn on the broiler for ~ 2-3 minutes (watching carefully so it doesn't burn!) if it isn't brown.

Spice Levels of Jalapeño Peppers

The spiciness level depends on the age of the pepper. Mild jalapeños are generally younger peppers. Conversely, hotter jalapeños are generally older.

Like bell peppers, jalapeno peppers start green and turn red with age. This also generally (not always!), makes them sweeter and spicier.

The seeds and white membranes are the hottest/spiciest part of any pepper, so be sure to remove them. A little ½ teaspoon run along the middle of the halved jalapeno usually does the trick (see video).

Wear gloves if you have them and are sensitive to heat. Jalapeños can give off heat when cutting and deseeding. Step back if it becomes too much. I've had to step back and cough a couple times and come back to it.

Print