If you love jalapeno poppers but want something lighter than the usual breaded and deep-fried ones, then I recommend giving this recipe a try. These are filled with a combination of cheeses that melt and makes these difficult to stop eating!
These roasted jalapeno poppers are a staple in this house. They are highly requested for our family’s appetizer meal nights, and why not? They are so tasty when they come out of the oven. I swear I’ve been making them for at least the last 10 years!
I’ve made all sorts of jalapeno poppers over the years, though I must say that I prefer these ones. Whether breaded and deep-fried, wrapped in bacon, or roasted like these ones, they all taste delicious in the end. What it comes down to for me is effort and balance: these ones require only minimal effort, and fit in to our appetizer meal plan better without being heavier due to an additional layer surrounding them.
What’s also great about this recipe is that they can be prepared up to a day in advance, prior to the roasting step. I often prepare the jalapenos and stuff them with the cheese filling, then keep them stored in the fridge until I am ready to toss them into the oven. Any leftovers will taste just as good, though the roasted jalapenos take on a different shade of green that doesn’t look like they did when they had been made fresh. Just a heads up!
Jalapenos can certainly vary in their degree of spicyness from one to the next! By roasting them, you may still end up with a bit of heat from some, though overall, we find that the flavour mellows. In the end, the tangyness and creaminess from the cheese, with the balance of some onion and cilantro, results in a bite that your tastebuds will thank you for!
If you and your family love appetizer meals as much as we do, I recommend you checking out some of my other posts, including Asian Meatballs, Arancini Bites, Bacon-Wrapped Dates filled with Goat Cheese and Pecans, Chicken Wings with Mango Barbeque Sauce, or Butter Bean dip. Check back again as I post even more delectable appetizers!
So let’s get to it!
Roasted Jalapeno Poppers Ingredients
Jalapenos – Jalapenos can certainly range in heat levels from one to another, and are also dependent on whether you remove the ribs and seeds or not. For this recipe, I prefer to remove all of the ribs and seeds, though you will want to keep the stems in place as this helps to hold in the filling as they roast in the oven. I also recommend that when picking jalapenos, choose ones that are on the smaller side, simply to ensure that the filling to jalapeno ratio is appropriate for an appetizer. When cutting them lengthwise, cut them in such a way that each half will lay flat on the baking sheet.
Cream Cheese – Cream cheese is a mild, soft cheese. It is an essential part of the filling here. For this recipe, I typically use plain cream cheese, though it could easily be substituted for any flavoured variety that you find. Keep in mind that you’ll want to remove it from the fridge for about an hour before mixing the filling, as this will make it much easier to combine with the other cheeses.
Feta – Feta is a brined white cheese that is easy to crumble. It has a salty and tangy flavour to it, making it a nice contrast to the other cheeses used in the filling. It is great to have on hand to add to salads or Roasted Veggie Bowls.
Sharp Cheddar Cheese – Sharp cheddar cheese has been aged 9-12 months, making the flavour more concentrated. While you can certainly use a mild shredded cheddar here, the pungency of the sharp cheddar really comes through and balances the heat of the jalapenos and spices. It gives a nice cheesy flavour and melts nicely into these waffles.
Grated Onion – A regular yellow onion works great in this recipe. I prefer to grate the onion in here, as you end up with more of the onion flavour from the juices, as opposed to large pieces to bite into. You could also substitute for finely diced green onions if you prefer.
Cilantro – Cilantro is a fresh herb that refers to the leaves on a coriander plant, hence why fresh cilantro and coriander are interchangeable. Some people love it, while others detest it with their whole being. It works well in this recipe, adding some subtle flavour, though it could certainly be replaced by parsley or omitted entirely.
Non-stick spray – I use a spray bottle that contains vegetable oil. I use this to lightly spray the pan. Store-bought sprays work fine too, so use what you have available.
Roasted Jalapeno Poppers Tools
Below are some kitchen tools that although they may not be required, are certainly great to have in the kitchen.
Scale – having a scale is helpful when measuring out some of the dry ingredients. There are plenty of great digital scales on the market, and you don’t need to spend a fortune. I recommend one that doesn’t take up too much space.
Small Mixing Bowl – This makes it easy to combine the cheeses before adding it as filling into the prepared jalapenos.
Grater – If you’re going to grate in the onion, you will want to use a coarse grater. When grating the onion, you end up with more of the onion flavour from the juices, as opposed to large pieces to bite into. Be sure to use extra caution as they sure are sharp!
Cookie Dough Scoop (optional) – this tool is a game changer for me. I use it in all sorts of recipes, from baking to appetizers. It makes measuring the cheese filling consistent, so that I have an even amount for each half of the jalapenos. I have these in all different sizes because they are so worth it! There’s nothing wrong with using your hands or a spoon if you don’t have one of these, but these are certainly worth having on hand! You only need a small scoop here.
Baking Sheet & Aluminum Foil– To make for easy cleanup, I line the baking sheets with aluminum foil. Next, I place a cooling rack that fits the baking sheet on top. I recommend spraying the cooling rack with some cooking oil (like vegetable oil), to ensure that the poppers don’t stick and tear.
Measuring cups and spoons – this recipe uses standard measuring tools.
In addition you will also need tongs, a chef’s knife and a chopping board.
Roasted Jalapeno Poppers
If you love jalapeno poppers but want something lighter than the usual breaded and deep-fried ones, then I recommend giving this recipe a try. These are filled with a combination of cheeses that melt and makes these difficult to stop eating!
6
servings15
minutes18
minutes5
minutes33
minutesIngredients
12 jalapenos, sliced lengthwise; ribs and seeds removed
2 oz. feta cheese
4 oz. cream cheese, at room temperature
4 oz. shredded cheese, sharp cheddar or Monterey jack are preferred
1/3 onion, grated over the cheese mixture
2 tbsp. cilantro, finely chopped
Directions
- Preheat the oven to 425°F. Prepare a baking sheet with cooling rack and non-stick spray.
- Combine the cream cheese, feta, and shredded cheese in a bowl. Grate the onion over top, and add in the cilantro. Stir to combine.
- Using a spoon, divide the mixture among the hollowed jalapenos. Using your hands, press the filling into the jalapeno half completely, ensure that the filling is flat with the edges of the jalapeno.
- Roast in the oven for 16-18 minutes, or until there is a slight browning of the cheeses on top.
- Allow to cool for at least 5 minutes before serving.
- Enjoy!
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