Cream Cheese Stuffed Jalapeno Peppers
Cream Cheese Stuffed Jalapeno Peppers are an easy 7 ingredient appetizer ready in 45 minutes. Creamy, cheesy filling with the spicy kick!
Servings: 24 halves
Calories: 48kcal
Ingredients
- 12 medium-large jalapeno peppers
- 8 ounces cream cheese softened
- 1 small garlic clove grated
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup cheddar cheese grated
- 2 tablespoons chives more for garnish, or use minced green onion
Instructions
- Preheat oven to 425 degrees F and line large baking sheet with parchment paper. Set aside.
- To prepare the jalapenos, wash and dry them. Using sharp paring knife, cut in half lengthwise and remove seeds and membrane. Do not touch your eyes with your hands afterwards that day.
- In a medium bowl, add softened cream cheese, garlic, salt and pepper. Using a fork, mash cream cheese and stir until thoroughly mixed. Add cheddar cheese and chives, mix with spatula until well incorporated.
- Using a tablespoon, fill the pepper halves with filling, dividing evenly. It should not mound over.
- Place stuffed jalapeno peppers on previously prepared baking sheet and bake for 20 minutes or until filling is hot. Broil for a few minutes.
- Transfer to a platter, garnish with more chives and serve warm or cold.
Notes
- Store: Refrigerate leftovers for up to 5 days. Enjoy warm or cold. Do not freeze.
- Reheat: You can enjoy them cold or reheat in a microwave for 1-2 minutes. Or warm them up slowly in preheated to 300 F oven for 5 minutes. If they still need more time, I recommend to turn the oven off and leave them in there until warmed through.
- To soften cream cheese fast, cut it into cubes and place in a microwave for a few seconds at a time.
Nutrition
Serving: 1jalapeno half | Calories: 48kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 102mg | Fiber: 0.03g | Sugar: 0.4g