Stuffed Jalapeno Recipe
by Sommer Collier — last updated on Apr 29, 2024 
This zesty, melty and spicy Stuffed Jalapeño Recipe is absolutely irresistible. You might want to make a double batch of this loaded jalapeño poppers recipe!
These Spicy And Cheesy Stuffed Jalapeños Are Fire
There are party snacks, and then there are party snacks.
Our loaded Stuffed Jalapeños 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.
Sommer’s Recipe Notes
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!
Why You’ll Love This Stuffed Jalapeno Recipe
- Easy to make – These delicious stuffed poppers are made in a few simple steps and ready to eat in under 30 minutes!
- Flavor explosion – From chorizo to the cream cheese mixture, these stuffed jalapeno poppers are packed with unforgettable flavors.
- Party favorite – This app is perfect for parties and bbq’s and sure to impress all your guests.
I can’t wait for you to try these bubbly baked stuffed jalapeños!
Ingredients and Tips
- Fresh jalapeños and/or mini bell peppers – I suggest making this stuffed jalapeños recipe with a combination of fresh jalapeños and sweet mini bell peppers so that everyone at your party can enjoy them, including the kids and weaklings.
- Mexican chorizo – The chorizo gives this dish meaty and hearty flavor.
- Cheese – You’ll need a combination of softened cream cheese, shredded smoked cheddar cheese and crumbled queso fresco for that rich stuffing.
- Spices – Use garlic powder.
- Garnish – Top these off with chopped green onions.
Recipe Variations and Dietary Swaps
- Vegetarian version – Swap the chorizo with cooked mushrooms or beans.
- Bacon – To give these stuffed peppers a smoky flair, wrap them in par-cooked bacon before baking.
- Honey – Drizzle some honey over the poppers or for a sweet twist.
- Dairy-free – Use a plant based cream cheese and shredded cheese, and omit the crumbled queso fresco to make this a nondairy stuffed jalapeño recipe.
How to Make Stuffed Jalapeños
When we say loaded we really mean loaded Stuffed Jalapeños. The combination of cream cheese and smoked cheddar makes for an ultra-creamy and flavorful base that’s perfect for piling on crumbled chorizo and queso fresco.
Find the full Stuffed Jalapeño Recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Place leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating Leftovers – To reheat these poppers, bake them at 350 degrees Fahrenheit for around 8 minutes.
Serving Suggestions
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 stuffed jalapeño peppers 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.
You can serve them with fun Mexican dips like this Easy Guacamole, sour cream and Homemade Salsa. Or you can also add them to a platter with other delicious appetizers like Shrimp Quesadillas, Philly Cheesesteak Sliders and Chili Wings With Lime.
Frequently Asked Questions
Yes to both! This stuffed 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.
Totally! Place them on a grill over medium heat and cook for about 10 minutes until they’re tender and the cheese has melted.
Yes! You should definitely wear disposable gloves while handling the jalapeno peppers because if you touch your eyes, nose or mouth, you can get a burning sensation.
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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