Easy Cheese-Stuffed Jalapenos

Game days and tailgates aren’t the time to reinvent the wheel. Everyone wants that comforting, familiar snack to turn to for pre-game jitters or when, frustratingly enough, their wide receiver isn’t listening to the directions being yelled through the screen. This stuffed jalapeno recipe is our go-to game day dish. Easy to make, totally delicious and endlessly pop-able, there won’t be a single one left on the tray once the clock runs out.

The slight snap of jalapenos baked with a two-cheese filling and succulent, crispy bacon on top makes for the perfect bite right out of the oven (or grill!). Dip it in a bowl of ranch or eat the stuffed jalapenos right off the tray. Game-day appetizers abound, but this stuffed jalapeno recipe is the best version of what everyone expects.

Ingredients for Stuffed Jalapenos

• Jalapeno peppers: It’s important to take caution when handling jalapenos. Using disposable gloves, cut the jalapenos in half lengthwise and remove the seeds and membranes with a paring knife or spoon. If you’re not using disposable gloves, make sure to wash your hands thoroughly after working with the jalapenos, and avoid touching your eyes.
• Cream cheese: Soften the cream cheese to room temperature so it mixes easily with cheddar and Worcestershire. A lumpy cream cheese filling just isn’t pleasant to eat.
• Finely shredded cheddar cheese: I always like to shred my cheese fresh from the block for a fresher taste and better meltability. Turn your cheese grater to the side with the smaller holes, and shred the cheese so it’s finer and mixes into the filling more easily.
• Worcestershire: Instead of just adding salt, we use Worcestershire sauce for umami depth and more flavor nuance. You can use soy sauce or tamari in its place if it saves you a trip to the grocery store.
• Bacon: Cook or bake the bacon beforehand, then crumble it into pieces for the jalapeno topping. You want to finish the bacon before it goes on the jalapenos, so the fat doesn’t render onto the filling and make the jalapenos greasy.

Directions

Step 1: Prepare the jalapenos

Preheat the oven to 400°F. Using a sharp chef’s knife or paring knife, cut the jalapenos in half lengthwise. Use a paring knife or spoon to remove the seeds and membranes.

Step 2: Blanch the jalapenos

In a large saucepan, boil the jalapeno peppers in the water for 5 to 10 minutes. The longer you boil the peppers, the milder they become. Drain the jalapenos and immediately rinse them under cold water to stop the cooking process.

Step 3: Add the filling

In a small bowl, use a hand mixer or stand mixer to beat the softened cream cheese, finely shredded cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoons of the mixture into each jalapeno and sprinkle the top with bacon.

Step 4: Bake

Arrange the stuffed jalapenos on greased or parchment-lined baking sheets. Bake the stuffed jalapenos until the filling is warmed through, three to five minutes.

Recipe Variations

• Wrap in bacon: For anyone who loves bacon, skip the sprinkle of bacon and wrap each jalapeno in par-cooked bacon instead. Finish the bacon-wrapped stuffed jalapenos in the oven until the bacon is fully cooked through.
• Add a crunchy component: I love adding texture to almost everything I eat, so breadcrumbs felt like a no-brainer here. Use panko breadcrumbs for a more pronounced texture or seasoned breadcrumbs for more flavor. Once you add the breadcrumbs, you’ve made jalapeno poppers!
• Play around with spices: Dig around your spice cabinet for more flavors, like onion powder, garlic powder, paprika, chili powder or cayenne. Shake a little at a time into your cheese mixture, then taste and adjust.
• Make them milder: Need a less spicy version for the kiddos? Snacking bell peppers are the perfect replacement for jalapenos. They’re the same size and shape as jalapenos, but as mild as bell peppers. Plus, their pretty colors are fun to eat.
• Finish with green onions: Thinly sliced green onions add a pop of brightness with their lime-green color and pungent, oniony flavor. It really cuts the rich, succulent flavors from the cheese and bacon.

How to Store Stuffed Jalapenos

Allow any leftover stuffed jalapenos to cool completely to room temperature, then transfer them to an airtight container. They can be kept in the fridge for up to three days. Reheat in the microwave or convection toaster oven until heated through.

Can you make stuffed jalapenos ahead of time?

Yes, you can make stuffed jalapenos ahead of time. The night before, fully assemble the stuffed jalapenos, then transfer them to an airtight container in the fridge. On party day, place the jalapenos on a parchment-lined baking sheet and cook according to our recipe’s directions, adding extra time as needed.

Stuffed Jalapeno Recipe Tips

What do you serve with stuffed jalapenos?

Serve stuffed jalapenos with a thin dipping sauce, like ranch, blue cheese dressing or homemade chili cheese dip. Bring them to the backyard barbecue as an appetizer before all the meats come off the grill. Or serve them at a Super Bowl party with other finger-food favorites like meatball sliders, a loaded Philly cheesesteak dip and adorable football cake pops.

Do you have to blanch the jalapenos?

No, you don’t have to blanch the jalapenos. Blanching takes away some of the heat, so if you want a milder jalapeno, stick with blanching, or even boil them for a few minutes longer to really reduce the heat. But if you and your crew prefer a little spice, feel free to skip the boiling and blanching altogether.

Can you air fry or grill stuffed jalapenos instead?

Yes, you can air fry or grill stuffed jalapenos instead of baking them. To air fry, place the jalapenos in the fryer basket and cook at 350° for five minutes, adding extra time as needed until they’re cooked through. For the grill, place the jalapenos on indirect heat and close the lid. Cook the jalapenos until heated through, 5 to 10 minutes.

Watch How to Make Easy Cheese-Stuffed Jalapenos

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