Spicy Jalapeño Poppers Cream Cheese (Printable Version)
Golden, spicy jalapeño halves stuffed with savory cheddar and cream cheese filling.
# What You'll Need:
→ Peppers
01 - 8 large fresh jalapeño peppers
→ Cheese Filling
02 - 7 oz cream cheese, softened
03 - 2.5 oz sharp cheddar cheese, grated
04 - 1 spring onion, finely chopped
05 - 1 clove garlic, minced
06 - 1 tbsp fresh cilantro, chopped
07 - 1/2 tsp smoked paprika
08 - 1/4 tsp salt
09 - 1/4 tsp black pepper
→ Coating
10 - 1/2 cup gluten-free or regular breadcrumbs
11 - 1 tbsp olive oil
# How to Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Slice jalapeños in half lengthwise. Carefully remove seeds and membranes; wearing gloves is recommended for safety.
03 - In a medium bowl, mix cream cheese, cheddar, spring onion, garlic, cilantro, smoked paprika, salt, and black pepper until well combined.
04 - Fill each jalapeño half generously with the cheese mixture, smoothing the top to ensure even coverage.
05 - Combine breadcrumbs with olive oil in a small bowl. Sprinkle the mixture evenly over the filled jalapeños to add a crunchy texture.
06 - Arrange the stuffed jalapeños on the prepared baking sheet. Bake for 18–20 minutes, or until the filling is bubbly and breadcrumbs are golden.
07 - Allow the poppers to cool for 5 minutes before serving to ensure the filling sets properly.
# Expert Insights:
01 -
- They come together in under an hour and taste like you spent way more effort than you actually did.
- The heat and creaminess hit at the same time, which is honestly the perfect balance for sharing.
- You can make them ahead and just pop them in the oven when guests arrive, no last-minute scrambling.
02 -
- The membrane inside the jalapeño is hotter than the flesh itself, so remove it completely if you want heat that builds rather than attacks.
- Don't skip cooling them for those 5 minutes—they're softer and easier to eat, and the filling sets just enough to stay inside the pepper instead of oozing out.
03 -
- Softening the cream cheese for 15 minutes instead of using it straight from the fridge makes mixing infinitely easier and creates a smoother filling.
- If your jalapeños are small, cut them into quarters instead of halves and reduce baking time to 12–15 minutes for the perfect handheld bite.