April 2nd, 2012

Stuffed Jalapeños

Stuffed Jalapeños

A very long time ago (way back in the early 1990’s), I went to a party where these stuffed jalapeños were served.  Let’s just say that they made an impression on me.  I never forgot about them, and when I started my cooking blog 20 years later, I finally asked for the recipe. I got it from my friend, Kim, and it was another one of those recipes where there were no quantities listed.  That meant that I needed to make them several times so that I could get the ingredient amounts just right. Kim had mentioned that she noticed jalapeños seem to be hotter at certain times than they are at other times, and I found that to be true.  The first time I made them, they weren’t very hot at all, but each time I made them after that, they got a little bit hotter.  I also discovered that as you get closer to the stem, there is a definite spike in the intensity.  Yikes!  If you like spicy foods like I do, give these a try.  To make them, you just need jalapeños, cream cheese, cheddar cheese, and salt.

Open the package of cream cheese and set it on the counter so that it begins to soften while you are preparing the jalapenos.  Slice off a lengthwise piece of each jalapeno—just enough so that the seeds are exposed.

Use a spoon to scoop out the seeds of the jalapenos and rinse them with water to remove any remaining seeds.
Preheat the oven to 400.  Combine the cream cheese, cheddar cheese, and salt in a bowl until mixed well.
Carefully spoon the cheese mixture into the jalapenos. Don’t over-stuff them as the cheese expands while cooking and it could spill out.  Depending on the size of your jalapenos, you may have extra cheese, and if so, it’s good on crackers.
Place the stuffed jalapenos in a baking dish.  Bake at 400 for 20-25 minutes or until the cheese is slightly brown.
Stuffed Jalapenos

17 Responses to “Stuffed Jalapeños”

  1. I love your new web site, even if it isn’t finished. I’ve only tried jalapenos once. Very nice picture, one of your best. See you soon, Dad

  2. Thanks, Dad! Love you!

  3. I make stuffed jalapenos often using cream cheese and bacon, but I like the idea of adding the cheddar in there – they look fabulous!

  4. You may follow this recipe and add a small jar of minced pimentos drained to the cheese mixture. This makes for a more colorful filling. Yum!

  5. Carrie and Dwan, thanks for sharing your ideas for adding bacon or pimentos to the cheese mixture. I just might have to try both!

  6. These look great! Just now getting on a spicy kick.

  7. I also use, along with your basic stuffing, (only one at a time) crab meat, small shrimp and smoked clams. I blanch the peppers for a couple of minutes, but I use the biggest, baddest peppers I can find! Everyone seems to like them… I never have any left over.

  8. Wow! Thanks, Jim! Those add-ins sounds amazing! I will have to try your suggestions!

  9. I like how you have detailed photos on the steps. I’ll try this soon.

  10. Just made these. I added a small amount of homemade mayo to the cheese mix. I also brushed on a little egg wash and sprinkled some cracker crumbs over the top.

    Even with taking out the seeds and rinsing in cold water, these were super hot!

  11. Thanks for your comment, Christine! Yes, I know the jalapenos can get hot. My friend who gave me the recipe told me that they can vary from mildly hot to very hot. She thought maybe it had something to do with the time of year, but she wasn’t sure. I know each time I made them, they got a little hotter!

  12. I made this for my family. They loved it. Have made it for the girls at work two times. Can’t get enough. Thank you for your new recipes. Glad I found your site. Keep it coming.

  13. I too fix these, but I wrap a half slice of bacon around each and when the bacon is cooked crispy as you like it, the peppers are ready to eat. But make plenty because they are like potato chips. . . you can’t just eat one or two!! They disappear fast.

  14. I roast jalapenos in the oven, then peel them and use this mixture and wrap the whole thing in egg roll wrappers and fry. My husband looooooves them. He requests them at least monthly and even his buddies ask him to get me to make them.

  15. I love the way you sliced the peppers. Great idea, thanks!

  16. I’ve made these a lot, you can really amp up the recipe with add-ins to cheese filling. I’ve added chopped bacon, blue cheese, minced onion and garlic, and some hot sauce too!! They come out great.

  17. PS, you should mention to folks to wear gloves during the jalapeno prep, the caspisum gets into the skin and can burn your eyes, nose and lips and other sensitive parts of your body!!


Hi! I'm Laura. I enjoy sharing simple and delicious recipes that I serve my family and friends. To learn more about me, click here.

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