cream cheese stuffed jalapenos recipe

Written ByJenny Smyth Posted on
cream cheese stuffed jalapenos recipe
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The Best cream cheese stuffed jalapenos recipe

I’m so excited to share this cream cheese stuffed jalapenos recipe with you. I’ve been making this dish for years, and it’s always a hit with my family and friends.

The combination of the creamy cheese, the spicy kick from the jalapenos, and the crunch of the peppers is just perfect. I like to serve it as an appetizer or snack, but it’s also great as a side dish for a BBQ or picnic.

The best part is that it’s incredibly easy to make and requires minimal ingredients. I’ve experimented with different types of cheese and peppers, but this recipe remains my favorite.

My kids love helping me stuff the jalapenos with cream cheese, and it’s a great way to get them involved in the kitchen. We always have a blast making this dish together.

I’ve also found that it’s a great way to use up leftover peppers and cheese. Overall, this cream cheese stuffed jalapenos recipe is a staple in our household, and I’m sure it will become one in yours too.

Cream Cheese Stuffed Jalapenos

Cream Cheese Stuffed Jalapenos

4.6 from 1254 votes

These cream cheese stuffed jalapenos are a spicy, creamy appetizer perfect for parties or game day. Fresh jalapeno halves are filled with a savory cheese mixture and baked until golden and bubbly.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 6Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Jalapenos

12 fresh jalapeno peppers, halved lengthwise and seeded
1 tablespoon olive oil

For the Filling

8 ounces cream cheese, softened
1 cup shredded sharp cheddar cheese
1/4 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Topping

1/2 cup panko breadcrumbs
2 tablespoons melted butter

👨‍🍳Directions

1Preheat your oven to 400 degrees Fahrenheit.
2Line a baking sheet with parchment paper for easy cleanup.
3In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, sour cream, garlic powder, onion powder, salt, and black pepper.
4Stir until the mixture is smooth and well blended.
5Toss the jalapeno halves with olive oil to lightly coat them.
6Arrange them cut side up on the prepared baking sheet.
7Spoon or pipe the cheese filling evenly into each jalapeno half, mounding it slightly.
8In a small bowl, mix the panko breadcrumbs with melted butter, then sprinkle this mixture over the filled jalapenos.
9Bake for 18 to 20 minutes, until the jalapenos are tender and the filling is hot and bubbly.
10The breadcrumb topping should be golden brown.
11Allow them to cool for 5 minutes before serving.

🔧Equipment

Mixing bowl
Baking sheet
Parchment paper
Small bowl
Spoon or piping bag

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 50mg🧂Sodium: 350mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 8g

📝Notes

For less heat, remove all seeds and membranes from the jalapenos. You can substitute Monterey Jack or pepper jack cheese for the cheddar. To make ahead, prepare the filled jalapenos and refrigerate them unbaked for up to 24 hours, then add 5 minutes to the baking time.

Watch Video Of How Cream Cheese Stuffed Jalapenos Works

This cream cheese stuffed jalapenos recipe is always a good idea for any occasion – whether it’s a family gathering, a holiday party, or just a casual dinner night at home.

The best part is that it’s incredibly easy to make ahead of time and store in the refrigerator or freezer until you’re ready to bake them.

My family loves helping me make this dish, and we always have so much fun doing it together.

❓ Frequently Asked Questions About Cream Cheese Stuffed Jalapenos

Q: What type of cheese should I use for this recipe?

A: You can use any type of cream cheese you like, but I prefer to use a high-quality, full-fat cream cheese for the best flavor. It’s worth noting that you can also use low-fat or reduced-fat cream cheese if you’re watching your calories. However, keep in mind that the flavor may not be as rich and creamy.

Q: Can I use different types of peppers?

A: Yes, you can use different types of peppers for this recipe. While jalapenos are my favorite, you can also use other hot peppers like habaneros or serranos for an extra spicy kick. If you prefer milder peppers, you can use Anaheim or bell peppers instead.

Q: How long do these stuffed peppers keep in the refrigerator?

A: These stuffed peppers will keep in the refrigerator for up to 3 days. It’s best to store them in an airtight container to keep them fresh and prevent spoilage.

Q: Can I freeze these stuffed peppers?

A: Yes, you can freeze these stuffed peppers for up to 2 months. Simply place them in an airtight container or freezer bag and store them in the freezer until you’re ready to bake them.

Q: Are these stuffed peppers suitable for vegetarians?

A: Yes, these stuffed peppers are vegetarian-friendly and can be served as a main dish or side dish at any meal.

Q: Can I make these stuffed peppers ahead of time?

A: Yes, you can make these stuffed peppers ahead of time by preparing the filling and stuffing the peppers up to 24 hours before baking them.

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