Description
Crispy, smoky jalapeño halves filled with a creamy, tangy cheese blend. This Tex-Mex favorite balances spicy heat and rich flavor for appetizers, snacks, or sides. Easy to make in 40 minutes with homemade flair to impress any crowd.
Ingredients
4 oz full-fat cream cheese
4 oz shredded Monterey Jack
1/4 cup sour cream
3 scallions, finely chopped
1 clove garlic, minced
1/4 cup chopped cilantro
1/2 tsp chili powder
1/8 tsp salt
12 jalapeños, firm
1 Tbsp cooking oil (coconut or avocado preferred)
Instructions
Preheat oven to 400°F (200°C)
Combine cream cheese, Monterey Jack, sour cream in medium bowl until smooth
Stir in chopped scallions, garlic, cilantro, chili powder, salt
Wash jalapeños under cold water
With sterilized knife, slice each jalapeño lengthwise through bottom
Use spoon to remove membranes and seeds for milder flavor
Add oil to both hands and gently coat exterior of each half
Fill each pepper boat with 1 tablespoon cheese mixture
Arrange on parchment-lined baking sheet with flat sides down
Bake 20 minutes until peppers soften and cheese is golden and bubbly
Notes
Hand-shred cheese to avoid anti-caking agents
Adjust heat by keeping some seeds
Use jalapeño slices as mini taco cups
Store leftovers in airtight container up to 4 days
Freeze unbaked filled peppers for future use
- Prep Time: 20
- Cook Time: 20
- Category: Snacks
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 jalapeño
- Calories: 60
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 2g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 10mg