Needing a quick and easy appetizer? These Cream Cheese Stuffed Jalapeños will be your new favorite Stuffed Jalapeño Peppers Recipe. They are easy to make and everyone loves them!
Cream Cheese Jalapeño Poppers
I love traditional jalapeño poppers but it can be a ton of work to bread stuffed jalapeños in bread crumbs and carefully fry them. I created this easy and simple cream cheese stuffed jalapeños that have all the flavors of traditional jalapeño poppers without all the work.
My husband and I just love these baked jalapeño poppers. And of course I love how easy they are to make too in under 20 minutes with cream cheese and cheddar cheese. We always make these on game day. If there is a holiday, I have to make them to snack on before the big meal. We find every single excuse to make them.
Also, I love them because they are pretty inexpensive to make, you can throw them together in minutes, and everyone will rave about them. Don’t worry, they are not too spicy!
Ingredients for Baked Jalapeño Poppers:
You only need 4 ingredients for this delicious and easy jalapeño poppers recipe.
- Fresh Whole Jalapeños
- Cream Cheese
- Shredded Cheddar Cheese
- Garlic Salt
That’s all you need to make this amazing and simple appetizer recipe.
How to make Cream Cheese Stuffed Jalapeños:
First take your whole jalapeños and cut off the stem on top. Then cut in half and pull out seeds. Follow this process for all the jalapeños you are making.
Then place all the cut jalapeños in a pot of water. Bring the water to a boil, and let them boil for about 3-5 minutes. (This helps remove some of the heat from the pepper). This is crucial if you want want spicy jalapeños but not crazy spicy poppers.
Next drain and place all the peppers (cute side up) on a baking sheet sheet. Feel free to line your baking sheet with foil or parchment paper for easy clean up. I love using these jelly roll baking pans, so I don’t have to worry about any jalapeños accidentally sliding off but you can really use any of your favorite baking dishes.
Then fill each jalapeño slice with cream cheese. I place approximately ½ tablespoon in each pepper but since each pepper can be a different size, just ensure that you fill the jalapeño slice with cream cheese.
After each has been filled with cream cheese, sprinkle the top of the cream cheese mixture with garlic salt and top with shredded cheese. *Note: If you don’t care for garlic, top the cream cheese mixture with salt and pepper instead.
Then place the stuffed peppers under broiler until brown (about 2 minutes). *Note: You can also bake these in the oven if yours does not have a broiler setting. Preheat the oven to 400 degrees F and bake uncovered for 3-5 minutes until the cheese is melted and the top of the peppers are browned slightly.
Let set for a few minutes and then serve! That’s all it takes to make these delicious cream cheese stuffed jalapeños.
How do you cut jalapeño peppers for stuffing?
I recommend wearing gloves when cutting jalapeños as the heat from the peppers can burn your hands and don’t touch your face or eyes during the process. Trust me…I know from experience!
I slice each jalapeño in half lengthwise and have found that spoons work great to scoop out all the seeds in the jalapeño slices. Removing the seeds reduces the heat from the hot peppers, but if you enjoy spicy foods, then leave a few seeds in to add more heat to your jalapeño poppers.
Can you freeze these?
I have not tried to freeze them, but you could boil the jalapeños the night before and then just add the cheese right before you cook them. That would be a great way to save time on this easy appetizer recipe.
Frugal appetizer recipe:
Jalapeños, cream cheese and shredded cheddar cheese are all very inexpensive in my area, making this a very budget friendly appetizer recipe. Also, any melting shredded cheese would work for this recipe, so get whatever is on sale to save any more money!
Print this recipe for jalapeño popers baked below:
Cream Cheese Stuffed Jalapeños
- 15 Fresh whole jalapenos
- 8 oz package of cream cheese
- 8 oz Shredded cheddar cheese
- 2 tsp Garlic salt
- Take your whole jalapenos and slice off the stem. Then cut in half and pull out seeds (using a spoon is the fastest method). Do this for all the jalapenos you are using.
- Place them all in a pot of water. Bring to a boil and cook uncovered for 5 minutes.
- Drain and place all peppers, cute side up on a baking sheet.
- Spoon the cream cheese into each pepper.
- Sprinkle with garlic salt and top with cheddar cheese.
- Broil on high for 2-3 minutes until the cheese is melted and browned slightly.
- Let set for a few minutes and then serve!
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More jalapeño popper recipes:
- Jalapeño Popper Dip Recipe
- Bacon Wrapped Stuffed Jalapeño Poppers Recipe
- Jalapeño Popper Chicken Casserole
- Keto Jalapeño Popper Chicken Soup
- Jalapeño Poppers Stuffed Pork Chops
- Delicious Jalapeño Poppers Corn Casserole
- Jalapeño Popper Stuffed Chicken Breasts
I used to get jalapeno poppers at Walmart in the hot deli. But I was diagnosed with Celiac Disease over 10 yrs ago so I had to give them up. ? They were more of a yellow or cheddar cheese I think. Can you help me figure out how to make that type of middle? Btw I love all your recipes especially the pot roast with the banana pepper & dry ranch dressing. Yes I also used your recipe to make your homemade ranch. I also make my own homemade taco seasoning which my daughter says is better than the package kind. Thank you for all you & your sister do & share & also in advance for any help you may have with the peppers.
Hugs & prayers,
Wanda from SW PA
I had these over thw hiday and decided to tey them myself. The person who made them didn’t bake nor broil them. Instead he served them uncooked. Tween I made them I did them that ways as well as wrapped in bacon. Either way they are duper easy to make and delicious!