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.




  • 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.

  • 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, (3 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 15 mg cholesterol, 92 mg sodium, 2 g carbohydrates, 1 g fiber, 1 g sugar, 2 g protein.