Alright, I know I’m a little late on this. I should have had this post ready for you before all the Cinco de Mayo celebrations, but think of it as an official excuse to celebrate cinco every month! I wasn’t really planning anything special for today, but yesterday I came across this recipe for Stuffed Jalapeños from The New York Times and was just like, “I need that in my life.” So, I ran out to the store yesterday afternoon and bought the ingredients. As always, I threw my spin on the recipe and ended up with these Cheesy Scallion Stuffed Jalapeños.
These little addictive poppers are spicy, cheesy, and have just the right amount of seasoning. Cheese is usually pretty expensive, so I mixed my filling with some slightly lower cost ingredients to help bring the price down. Sour cream is about half the price per pound as cheese, plus it helps smooth out the filling making it easy to scoop and spread. Green onions not only give great flavor, but they also help bulk up the filling a bit. But most importantly, I just made sure not to go overboard when filling my peppers. By balancing the inexpensive peppers with the more expensive filling, I was able to stretch the price out over more food. Sometimes you just have to hold back with that cheesy goodness and be “reasonable.”
So, even though Cinco de Mayo is almost over, you can make these for your next party or movie night. If you have leftover filling, it also makes a great filling for quesadillas or filling for enchiladas!
Cheesy Scallion Stuffed Jalapeños
P.S. Wear some sort of rubber or plastic gloves while working with the peppers to help avoid spreading those spicy oils to your eyes or other sensitive areas. That stuff will STING.
Cheesy Scallion Stuffed Jalapeños
- 4 oz. cream cheese ( $1.00)
- 4 oz. Monterey jack, shredded ($1.00)
- 1/4 cup sour cream ($0.25)
- 3 scallions (green onions), sliced ($0.17)
- 1 clove garlic, minced ($0.08)
- 1/4 cup chopped cilantro leaves ($0.20)
- 1/2 tsp chili powder ($0.05)
- 1/8 tsp salt ($0.02)
- 12 jalapeños ($2.45)
- 1 Tbsp cooking oil ($0.04)
- Preheat the oven to 375ºF and line a baking sheet with parchment. In a medium bowl, stir together the cream cheese, Monterey jack, sour cream, scallions, garlic, cilantro, chili powder, and salt.
- Carefully slice each jalapeño down the center, lengthwise. Use a spoon to scrape out the ribs and seeds. Dip your fingers in the cooking oil and spread the oil over the outer surface of the peppers.
- Spoon about 1 Tbsp of the filling into each hallowed jalapeño half. Arrange the peppers on the prepared baking sheet in a single layer (use two baking sheets if necessary).
- Bake the peppers in the preheated oven for 18-22 minutes, or until the peppers have softened and the cheese on top is slightly browned. Serve hot.
Step by Step Photos
Start by preparing the filling. In a medium bowl, stir together 4oz. cream cheese, 4oz. shredded Monterey jack, 1/4 cup sour cream, 3 green onions (sliced), 1/4 cup chopped cilantro leaves, 1 clove of garlic (minced), 1/2 tsp chili powder, and 1/8 tsp salt.
Stir until everything is really well mixed, then set the filling aside. Preheat the oven to 375ºF.
Slice 12 jalapeños lengthwise, then use a spoon to scrape out the ribs and seeds. You can cut the stems off first if you like, but I decided that I prefer to leave the stems on. They help hold in the cheese as they bake and the stems kind of act as a nice little handle for the appetizer. Once scooped out, dip your fingers in a little cooking oil and spread the oil over the outer surface of the peppers.
Line a baking sheet with parchment (or two baking sheets if needed). Scoop about 1 Tbsp of the filling into each jalapeño and spread it end to end. Because peppers vary in size, the amount of filling might not be exact. Once filled, arrange the peppers on the prepared baking sheet so they are not overlapping.
Bake the peppers for 18-22 minutes, or until the peppers look soft and the cheese is slightly browned. Cooking time will depend on the size of your peppers, so just watch them closely. Serve the Cheesy Scallion Stuffed Jalapeños while hot!
I’m not sure I can even explain how hard it was for me to stop after three peppers… Three pepper halves, anyway. My mouth was saying yes, but my stomach was saying, “You better quit before you regret it!” 😂