Oven-Baked Cream Cheese Jalapeno Poppers
Oven-baked jalapeño poppers stuffed with a creamy mixture of cream cheese, cheddar, Monterey Jack, and Cajun seasoning, optionally topped with bacon for a spicy appetizer.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24-28 poppers 1x
- Category: Appetizer
- Method: Oven-Baked
- Cuisine: American
Ingredients
Scale
- 12–14 large jalapeño peppers
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese, plus extra for topping
- 1 1/2 – 2 teaspoons Cajun or Creole seasoning
- 8 slices bacon, cooked until crispy and chopped (optional)
Instructions
- Set your oven to preheat at 400°F (200°C) and line a half-sheet baking pan with foil, then lightly grease it.
- Carefully slice each jalapeño pepper in half lengthwise. Using a small spoon, scoop out and discard the seeds and membranes. (Wearing gloves is recommended when handling chilies).
- In a large bowl, combine the softened cream cheese, cheddar cheese, 1/2 cup of Monterey Jack cheese, Cajun or Creole seasoning, and the optional chopped crispy bacon. Mix until the filling is smooth and creamy.
- Spoon or pipe the cream cheese mixture into each jalapeño half, filling them generously but not overfilling.
- Arrange the stuffed jalapeños on your prepared baking sheet and sprinkle each with a little extra Monterey Jack cheese.
- Bake for 20 to 25 minutes, or until the poppers are bubbly and the cheese topping is golden. If desired, you can briefly broil for 1-2 minutes for extra browning, but watch constantly to prevent burning.
- Allow them to cool for a few minutes before serving.
Notes
- Wear gloves when handling jalapeños to avoid skin irritation.
- Broil for 1-2 minutes at the end for extra browning, but monitor closely to prevent burning.
- Bacon is optional; omit for a vegetarian version.