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Roasted Jalapeno Poppers

Roasted Jalapeno Poppers

Roasted Jalapeno Poppers offer a delightful twist on a classic appetizer, transforming the fiery bite of jalapeños into a smoky, mellow, and utterly addictive treat. This recipe is perfect for anyone seeking a flavorful and easy appetizer that’s both crowd-pleasing and budget-friendly.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 poppers
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

  • 12 medium fresh jalapeño peppers
  • 8 ounces cream cheese softened
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 2 cloves garlic minced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • to taste salt and freshly ground black pepper
  • 2-3 slices bacon cooked crisp and crumbled (optional, for topping)
  • fresh cilantro chopped (for garnish, optional)

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Medium Bowl
  • Small spoon or paring knife

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Wash the jalapeño peppers thoroughly.
    12 medium fresh jalapeño peppers
  3. Slice each jalapeño in half lengthwise. Using a small spoon or paring knife, carefully scrape out the seeds and membranes from each half. For milder poppers, be sure to remove as much of the white membrane as possible. *Tip for handling: Wear gloves when deseeding jalapeños to avoid irritation.*
    12 medium fresh jalapeño peppers
  4. In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, shredded Monterey Jack cheese, minced garlic, smoked paprika, and onion powder.
    8 ounces cream cheese, 1/4 cup shredded cheddar cheese, 1/4 cup shredded Monterey Jack cheese, 2 cloves garlic, 1/4 teaspoon smoked paprika, 1/4 teaspoon onion powder
  5. Season the mixture with salt and freshly ground black pepper to your liking. Start with a small amount of salt, as the cheeses can be salty.
    to taste salt and freshly ground black pepper
  6. Stir all the ingredients together until well combined and the filling is smooth and creamy.
  7. Spoon or pipe the cream cheese filling generously into each hollowed-out jalapeño half.
    8 ounces cream cheese, 1/4 cup shredded cheddar cheese, 1/4 cup shredded Monterey Jack cheese, 2 cloves garlic, 1/4 teaspoon smoked paprika, 1/4 teaspoon onion powder
  8. Arrange the filled jalapeño halves on the prepared baking sheet, ensuring they are not overcrowding each other.
  9. Place the baking sheet in the preheated oven.
  10. Roast for 20-25 minutes, or until the jalapeños are tender and slightly softened, and the filling is melted and lightly golden brown.
  11. If using, sprinkle the crumbled cooked bacon over the tops of the poppers after they have finished roasting.
    2-3 slices bacon
  12. Garnish with fresh chopped cilantro, if desired, for a burst of color and freshness.
    fresh cilantro
  13. Let the roasted jalapeno poppers cool slightly before serving, as the filling will be very hot.

Notes

For any leftover roasted jalapeno poppers, allow them to cool completely before storing. Store them in an airtight container in the refrigerator for up to 2-3 days. Reheating is best done in an oven or toaster oven set to 350°F (175°C) for about 5-10 minutes, or until heated through and the filling is melty again.