Baked Jalapeño Poppers

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

Baked Jalapeno Poppers
Photo: Carson Downing
Prep Time:
30 mins
Bake Time:
10 mins
Total Time:
40 mins
10 to 12 poppers


  • 4 ounce cream cheese, softened

  • cup crumbled queso fresco

  • 1 tablespoon snipped fresh thyme

  • 1 clove garlic, minced

  • ¼ - ½ teaspoon ground chipotle chile pepper or pimenton (Spanish paprika)

  • 2 - 3 tablespoon pine nuts or chopped pecans, toasted

  • 10 - 12 fresh jalapeño chile peppers and/or miniature red and yellow sweet peppers


  1. 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.

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

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

Nutrition Facts (per serving)

71 Calories
6g Fat
2g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 71
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 92mg 4%
Total Carbohydrate 2g 1%
Total Sugars 1g
Protein 2g
Vitamin C 17.1mg 86%
Calcium 47mg 4%
Iron 0.2mg 1%
Potassium 69mg 1%
Folate, total 6mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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