No need to wait until your next trip to a restaurant to enjoy this cheesy, spicy appetizer. Make your own jalapeno poppers at home by baking the peppers with cream cheese and queso fresco filling.

Source: Better Homes and Gardens

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Carson Downing

Recipe Summary

prep:
30 mins
bake:
10 mins
Servings:
10
Max Servings:
12
Yield:
10 to 12 poppers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Line a baking sheet with foil. For filling, in a small bowl beat cream cheese with a mixer on low to medium until smooth. Beat in queso, thyme, garlic, and ground chile pepper. Stir in nuts.

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  • Cut a slit down one side of each pepper to create a pocket (tip, p. xx). Leaving stem intact, remove seeds and membranes. Use a small spoon to fill peppers with cheese filling. Place stuffed peppers on prepared baking sheet.

  • Bake 10 to 15 minutes or until peppers are soft and stuffing is heated through.

Nutrition Facts

71 calories; total fat 6g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 15mg; sodium 92mg; potassium 69mg; carbohydrates 2g; fiber 1g; sugar 1g; protein 2g; trans fatty acid 0g; vitamin a 342IU; vitamin c 17mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 6mcg; vitamin b12 0mcg; calcium 47mg; iron 0mg.
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Reviews

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