Stuffed Jalapenos
Loaded Stuffed Jalapenos Recipe – These zesty, melty, spicy stuffed jalapeño peppers are absolutely irresistible. You might want to make a double batch of this loaded jalapeño poppers recipe!
Why We Love This Stuffed Jalapenos Recipe
There are party snacks, and then there are party snacks.
Our Loaded Stuffed Jalapenos recipe is a guaranteed knock-out, gold star, slap-tastic, king of the snack table kind of recipe. These are party-starting snacks.
The feverish response fresh peppers, spicy and savory chorizo, and 3 kinds of cheese can conjure up, is truly something to experience.
I highly recommend making an extra-large batch of these bad boys, no matter how many guests you actually have. Even a casual night in with the family will feel like a house party when you serve a big plate of homemade jalapeño poppers!
Our Ultimate Stuffed Jalapenos Recipe
Remember my basic 3-Ingredient Mini Stuffed Pepper recipe from back in the day? Those little peppers are stuffed with herb-seasoned chevre for a perky spring or summer party treat.
Yet these little guys have received a sexy overhaul. Swapping the goat cheese for a combination of cream cheese and smoked cheddar offers an ultra-creamy and flavorful base that’s perfect for piling on crumbled chorizo and queso fresco.
When we say loaded we really mean Loaded Stuffed Jalapeños.
This jalapeño poppers recipe is perfect for enjoying on Cinco de Mayo, and adding a kick of spice throughout the entire patio weather party season!
Stuffed Jalapenos Ingredients
As know you, jalapeños can be unpredictable. It’s possible to end up with a batch of mild peppers with almost no heat… Or to happen upon fire-hot peppers that are hard to enjoy.
I suggest making this stuffed jalapeños recipe with a combination of fresh jalapeños and sweet mini bell peppers (as seen in the images) so that everyone at your party can enjoy them, including the kids and weaklings.
Here’s everything you need to make these fiery and flavorful Loaded Stuffed Jalapeños:
- Fresh jalapenos and/or mini bell peppers
- Mexican chorizo
- Cream cheese
- Shredded smoked cheddar cheese
- Garlic Powder
- Crumbled queso fresco
- Chopped green onions
How to Make Stuffed Jalapenos
- Start by preheating the oven to 400 degrees F, and prepare two baking sheets with parchment paper. In a skillet over medium heat, brown the chorizo until mostly cooked through, breaking apart into small pieces as it cooks. Transfer to a paper towel-lined bowl to drain, and set aside.
- Next, prep the jalapeños and mini bell peppers by cutting lengthwise and scraping out the seeds with a spoon. Be careful with those jalapeño seeds!
- In a bowl, mix together the softened cream cheese, shredded smoked cheddar cheese, and garlic powder. Into each pepper half, spread 1 tablespoon of the mixture. Press a healthy bit of the cooked crumbled chorizo into the top of each cheese-filled pepper so that it sticks.
- Bake the loaded stuffed jalapeños for 9-10 minutes, until the filling has melted and the peppers are just slightly soft.
- Once done, remove the peppers from oven and immediately top with a bit of the crumbled queso fresco and diced green onion.
Get the Complete (Printable) Stuffed Jalapenos Recipe Below. Enjoy!
How to Serve Jalapeño Poppers
The little pop of fresh green onion on top, along with the spicy sweetness of the roasted peppers and sausage, makes this jalapeño poppers recipe a force to reckon with.
Although Loaded Stuffed Jalapeños are best served warm while the cheese is hot and molten, they also taste great at room temperature, so don’t be afraid to make them for your next neighborhood potluck.
They can be refrigerated and enjoyed within 3 days of making, but be forewarned that reheating the peppers will make them soft. And I recommend leaving off the queso fresco crumbles and green onions until ready to serve.
Tips & Tricks
- If you aren’t a fan of spicy foods, replace the jalapeños with mini bell peppers!
- The best part about using jalapeños and mini bell peppers, is they are small enough that you don’t need to pre-cook them before stuffing and baking them! They will come out perfectly tender.
- If serving as an appetizer, keep the stems attached to use as a little handle for eating!
Are Loaded Stuffed Jalapeños Gluten-Free and/or Keto?
Yes to both! This jalapeño poppers recipe contains no gluten and is low carb.
You can substitute pork chorizo for spicy ground chicken or turkey sausage to make a lighter version with less fat.
How Can I Make Vegetarian Stuffed Jalapeños?
Cream cheese jalapeño poppers can easily be made vegetarian! Swap the chorizo with your favorite plant-based ground meat alternative for an easy vegetarian version.
Or, simply omit the sausage entirely and just load the baked peppers with EXTRA queso fresco and green onions.
Looking for More Flavorful Party Snacks?
- Drowned Carnitas Party Sandwiches
- Jalapeño Hushpuppies
- Skinny Chicken Enchilada Dip
- Jalapeño Popper Dip
- Spicy Cheese Straws
- Chorizo and Cheese Stuffed Mushrooms
- Amazing Queso Blanco Recipe
Stuffed Jalapenos Recipe
Ingredients
- 1 1/2 pounds fresh jalapeños or a combination of jalapeños and mini bell peppers
- 14-16 ounces Mexican chorizo
- 12 ounces cream cheese, softened (could be low-fat)
- 2 cups shredded smoked cheddar
- 1/4 teaspoon garlic powder
- 3 ounces crumbled queso fresco
- 1/2 cup chopped green onions
Instructions
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside. Place the chorizo in a skillet over medium heat. Brown the chorizo until mostly cooked, and break into small pieces with a wooden spoon. Then move the chorizo to a paper towel lined bowl to drain.
- Cut the jalapeños lengthwise and use a spoon to scrape out the veins and seeds. Set them cut-side-up on the baking sheets. Then mix the cream cheese, smoked cheddar, and garlic powder in a medium bowl until well combined.
- Spread 1 tablespoon of cheese filling into each jalapeño half. Press crumbled chorizo into the top of the cheese filling. Bake for 9-10 minutes until the filling has melted and the peppers are soft.
- While the jalapeños are still warm, sprinkle the tops with crumbled queso fresco and green onions. Serve warm.
Excellent recipe that was loved by many!! I did however change from chorizo to crumbled bacon…because….well.. BACON!! I also did not make enough Jalapeños and put more sweet baby bell peppers in the group. While these were still good…the first to go bye bye were jalapeños….and I only lined a few Of those with some seeds at the bottom. Soooo, next time I think I will line all Jalapeños with about 4 or 5 seeds at the bottom before filling. First compliment I received at the pot luck was: “these are a perfect balance of everything”
Excellent recipe that was loved by many!! I did however change from chorizo to crumbled bacon…because….well.. BACON!! I also did not make enough Jalapeños and put more sweet baby bell peppers in the group. While these were still good…the first to go bye bye were jalapeños….and I only lined a few Of those with some seeds at the bottom. Soooo, next time I think I will line all Jalapeños with about 4 or 5 seeds at the bottom before filling. First compliment I received at the pot luck was: these are a perfect balance of everything”
Amazingly good. Made with Jalapenos and mini mild peppers. Big hit! Making a bunch for 4th of July. Easy make ahead appetizers. Couldn’t find shredded smoked cheddar, used extra sharp.
Best stuffed jalapenos ever. Everybody that’s had it ask for the recipe . I make it that much now, and prepare it well in advance and put it in the fridge and take it out a hour before cooking to get it to room temperature.
These were fantastic! I made them as part of a whole Mexican meal on Sunday night. Whole family enjoyed them and so did (on my low carb kick)!
best dinner ever! These are so good! I’ve never thought to load jalapenos, we always do regular peppers, but we’re doing these from now on