I first tasted stuffed jalapeño poppers while working for an American company in Scotland, and I’ve missed them ever since. Outside of pickled, sliced jalapeños in jars, fresh jalapeños are not always easy to find in large quantities in Britain. In Texas I was surprised to find a pound of fresh jalapeños for about $1 at the supermarket, which started my mission to recreate my own version of jalapeño poppers.
Traditional jalapeño poppers are often battered or breaded and deep-fried, similar to chile rellenos—the Mexican dish they likely evolved from. Since I don’t own a deep fryer, I explored ways to make a delicious, less oily version and settled on stuffing and baking the peppers in the oven.
The first step is to hollow out the jalapeños. The easiest method I’ve found is to cut off the stalk end, then use a filleting knife or a long, narrow-bladed knife to remove the membrane and seeds. Jalapeños register around 2,500 on the Scoville scale, which is relatively mild, but heat can vary with growing conditions. A common misconception is that the seeds are the hottest part; in reality, the placenta (the white ribs) contains most of the capsaicin and is the spiciest part. The seeds only become hot from contact with the ribs. How thoroughly you remove the white ribs will determine how mild or spicy your poppers turn out.
Coring a jalapeno
Ingredients
- 24 fresh jalapeños
- 8 oz (235 g) cream cheese (for example, Philadelphia)
- 1 small bunch of cilantro (fresh coriander), chopped
- Juice of 1 lime
- 4 oz (115 g) corn kernels (optional)
- 1 tsp garlic powder
- Salt and freshly ground black pepper, to taste
Directions
Preheat the oven to 200°C (400°F). Cut off the stalk end of each jalapeño and remove the inner membrane and seeds, discarding them as you go. In a bowl, combine the cream cheese, lime juice, chopped cilantro, garlic powder, and corn if using. Season the mixture with salt and freshly ground black pepper to taste.
Use a small spoon to fill each jalapeño with the cream cheese mixture, pressing the filling down with the handle of the spoon so it reaches the bottom. Arrange the stuffed peppers standing upright on a wire rack or a specialized jalapeño grill rack so air can circulate around them, or place them on a baking tray lined with parchment paper if you don’t have a rack. Bake for 25–35 minutes, until the jalapeños are softened and the filling is warmed through. Serve hot or at room temperature, on their own or with a dipping sauce such as ranch if you like.
Jalapenos stuffed with cream cheese
Variations and Serving Ideas
- Wrap each stuffed jalapeño in bacon before baking for added flavor and a crisp finish.
- Cook them on the barbecue for a smoky char—watch closely to avoid burning.
- For a crunchy version, cut the jalapeños in half lengthwise, remove the ribs, fill each half with cream cheese, reassemble, dip in egg wash and breadcrumbs, then deep-fry until golden brown.
- Try “armadillo eggs”: top a jalapeño section with cream cheese, wrap it in seasoned sausage meat, and bake or fry. The result resembles a Scotch egg in appearance and texture.
These stuffed jalapeño poppers are flexible and easy to adapt—adjust the heat by removing more or less of the white ribs, swap in other herbs or cheeses, or experiment with different toppings. They make a great appetizer for gatherings, a spicy snack for game day, or a tasty side for barbecue meals.