Wow a crowd with this super simple appetizer that packs a deliciously spicy punch!
Don’t get me wrong—I love summer. But as soon as I start to feel a fall chill in the air, I instantly start craving the coziness of indoor gatherings (accompanied by some filling, warming food). As the first leaves are falling, kids are heading back to school and American football is just starting up again. As fall begins, it means it’s stuffed jalapeño season, too!
Really, it’s the season of any homemade appetizer, enjoyed with the comforting company of friends and family. Maybe you’ve landed on this stuffed jalapeños recipe because Super Bowl weekend is around the corner, or maybe the season finale of your favorite show is coming up. If so, you’ve come to the right place!
These stuffed jalapeños are delicious and come together in a pinch. Cream cheese and sharp cheddar cheese deliver rich cheesy flavors while the jalapeño peppers deliver a tasty punch, backed up by garlic powder, paprika, and crispy panko breadcrumbs. This appetizer is guaranteed to be a crowd-pleaser!
Are These Stuffed Jalapeños Healthy?
Though the jalapeño peppers in this recipe do provide some vitamins and antioxidants, the cream cheese, butter, and cheddar cheese may not necessarily be considered healthy for some diets, since they are higher in fat and calories. Fortunately, if you’re health-conscious, this recipe is flexible enough for modifications. You can add a smaller amount of the cheese mixture to the jalapeños, opt for low-fat cream cheese, or even use your favorite vegan butter and cheese.
Overall, these stuffed jalapeños can be considered a healthier twist on fried jalapeño poppers, since they are baked instead.
Picking Out Spicy Jalapeño Peppers
Picking out jalapeños at the supermarket can be a little bit of a gamble. Maybe you’ve brought some home that were tongue-scorchingly hot. Maybe you got a batch that didn’t have a trace of heat to be found. How exactly do you know what you’re going to get?
One tip is to look for any white lines on the jalapeño’s outer skin. Apparently, smooth green peppers are more likely to be mild, while those with white lines—called “corking”—have a higher chance of being spicier. This is because the white lines are essentially stretch marks, or a sign of the pepper’s maturity. Meanwhile, smoother jalapeños may have been picked earlier in their growth cycle, leading to a milder spice profile. The accuracy of this method is debated, but it may just be worth trying out!
How Do I Store Leftovers?
Leftover peppers will keep for about 2-3 days in the fridge in an airtight container. To reheat, pop them in the oven at 350 degrees Fahrenheit for 5-10 minutes, or until warmed through. You can also freeze them for up to 3 months. Just put the stuffed jalapeños on a baking sheet lined with parchment paper, freeze them until solid, then transfer them to a freezer-safe bag.
Serving Suggestions
Stuffed jalapeños are an incredible appetizer when you’re looking to entertain or just turn a regular day into something a little more special. If you want to serve them along with other appetizers for a wider offering, I recommend these Oven-Baked Mozzarella Sticks or this Air-Fryer Coconut Shrimp.
Got leftover jalapeños? There are so many other creative ways to use them! If you’re feeling adventurous, use up your leftover peppers in these Jalapeño Deviled Eggs, or make this simple Jalapeño Salsa and serve it with tortilla chips. Better yet, make your own Air-Fryer Tortilla Chips!
Ingredients
- 8 ounces cream cheese softened
- 1 cup sharp cheddar cheese shredded
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt to taste
- 12 large jalapeño peppers halved and seeded
- 1/4 cup panko breadcrumbs
- 2 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper.
- In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, smoked paprika, and salt. Mix until well blended.
- Fill each jalapeño half with the cheese mixture, pressing gently to ensure the mixture is compact.
- Mix panko breadcrumbs with melted butter in a small bowl, then sprinkle evenly over the stuffed jalapeños.
- Bake in the preheated oven for 20 minutes, or until the breadcrumbs are golden and the jalapeños are tender.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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