This easy cream cheese stuffed jalapeño popper recipe is oven baked at 375F for ~25 minutes. Filled jalapeño poppers are a great appetizer and are very easy to eat.
10 medium jalapenos, halved & seeded, membranes removed
5ouncescream cheese, room temperature
1 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp dried oregano
1/4 tsp salt
3 Tbsp fresh lime juice
1 Tbsptomato paste
1/2cup (~2 oz) monterey jack cheese, grated
1/4cupcilantro leaves, chopped for garnish
Instructions
Preheat oven to 375. Line a baking sheet with aluminum foil or use a baking dish (no need to oil).
Cut jalapeños in half. Remove the seeds & membranes with 1/4 tsp utensil by scraping along the inside edge of the jalapeños. Wear gloves if you are sensitive to heat. Set on a baking sheet/dish.
Mix together: cream cheese, cumin, coriander, oregano, salt, lime juice, and tomato paste. Once that's integrated, then add the grated cheese. (This just makes it easier to mix).
Evenly fill each Jalapeno with a light layer of the mixture with either a spoon, pastry filler, or ziploc bag with a corner cut out. The mixture will look even on the jalapeno and not be spilling over too much. Add more if you like but that's plenty of cheese if you want to taste the jalapeno. #trust!
Bake 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.
Top with fresh chopped cilantro. Happy Eating! Beckie
Notes
Jalapeno's can be hot. Wear gloves if you are sensitive to heat.
Switch out the fillings based on your preference and taste. Use your favorite spices or cheeses. Don't be afraid to experiment and play!
Want more filling or some more jalapeno poppers? Use the whole amount of the cream cheese package and eyeball up the rest of the ingredients. It'll be fine.