Roasted Jalapeno Poppers

These roasted jalapenos have three cheeses, fresh cilantro, minced green onions stuffed and roasted in spicy jalapenos. So delicious!

The weekend is here so I say we celebrate with these mega-cheese-stuffed-roasted jalapenos. Sound like plan? {Trust me. It’s a delicious plan}

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Spicy? Yes. Cheesy? YES! The perfect finger food for parties, small gatherings or midday snackaging i.e. because your daughters have half-days? Yayus!

Since I was feeling snacky, I hauled my oldest daughter to the grocery store the minute she got off of the bus. I only went to grab “a few things” and all of a sudden my cart was filled… including a bag of 20 jalapenos and cheese(s).

So here is the roasted jalapeno popper breakdown: It’s a gluten free, non-fried version of the bar/bowling alley/pool hall classic. There’s not one but THREE kinds of cheese {does cream cheese count??} mixed along with fresh cilantro and green onions which are then stuffed into hollowed out jalapenos to then be roasted until bubbly and brown. If you can wait the 5 blessed minutes, you then get to consume {to quote my Instagram post} these spicy cradles of cheese love.

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It literally took me longer to make these than it did to hoof them down.

If you were to pluck off the roof to our house and peer into the kitchen at the very moment these cooled down enough to eat…. it would have looked like a shark frenzy. We even fought over the browned bits of cheese that spilled over onto the pan… with crackers.

It got ugly. It was delicious.

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First thing you will need is cheese, cheese and more cheese. I’m using cream cheese, jalapeño white cheddar and Cotija.

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Then of course the obvious green onion, cilantro and jalapenos.

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You will need a WHOLE brick of cream cheese. {Hey, never once did I say these were healthy.} When I have to mix it up in a dip or spread or something, I like to cut it up…

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…into cubes. I personally think it makes it easier to blend.

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Drop the cream cheese into the bowl…

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Grate up 1-1/4 cup of jalapeno white cheddar and add it into the bowl. Pepper jack, Monterey jack or just plain white cheddar would work too.

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Mince up a small handful of cilantro, or enough to end up with 2 tablespoons.

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Slice up the dark and light green parts of two green onions…

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To the bowl with the cream cheese and cheddar; add a half cup of Cotija…

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…the green onions…

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…The finely chopped cilantro…

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…and mix it all together until combined. This mixture is supposed to be crumbly and not overly wet by any means.

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Now here comes the fun part. {not!}

Slice 20 jalapenos in half lengthwise.

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Scrape and discard all the seeds and ribs. Wear gloves or wash your hands periodically during this process.

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Grab a little of the cheese mixture…

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And fill in those peppers!

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Slide the sheet pan into a preheated 450 degree oven to roast for 10-12 minutes or until the tops of the cheese are a golden brown.

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Cool slightly…

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…before you start inhaling these poppers.

Oh and grab a glass of milk… these pups have some kick to them!

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Enjoy!

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Print

Roasted Jalapeno Poppers

Three cheeses, fresh cilantro, minced green onions stuffed and roasted in spicy jalapenos.

Yield: 40 poppers

Prep Time: 30 minutes

Cook Time: 10-12 minutes

Total Time: 40-45 minutes

Ingredients:

1 {8 ounce} brick softened Cream Cheese

1-1/4 cup freshly grated Jalapeno White Cheddar {or use Monterey jack, pepper jack or white cheddar}

1/2 cup Cotija Cheese

2 tablespoons minced fresh Cilantro

2 sliced Green Onions, light and dark green parts only

20 fresh Jalapenos

Directions:

Preheat oven to 450 degrees.

Place the cream cheese, cheese, cilantro and green onions into a medium bowl. Use a spatula to mix until combined.

Cut the jalapenos in half and discard the seeds and ribs. Arrange the jalapeno halves on a metal sheet pan and fill with the cheese mixture.

Slide into the oven to roast for 10-12 minutes. Cool for 5 to 10 minutes before eating.

Enjoy!

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9 Responses to “Roasted Jalapeno Poppers”

  1. #
    1
    Katrina @ Warm Vanilla Sugar — October 10, 2014 at 4:41 am

    These are my faaaaaaav!! Loving that yours aren’t deep fried. Definitely need to give these a try.

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    2
    Carol at Wild Goose Tea — October 10, 2014 at 11:40 am

    An ugly shark frenzy, huh. Well there is a certain pride in creating that situation. I am going to have to give these a whirl next time I have some folks over. Or what the hey, make them when I am alone. Then I can peacefully do the frenzy thing without anyone watching me. HA

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    3
    cheri — October 12, 2014 at 6:46 pm

    These look delicious, love the flavor combination and the fact that they are roasted. Pinned!

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    4
    Sandra K — October 13, 2014 at 9:59 am

    I am a newbe to Simply Scratch and I’m sure like many others, I am hooked! I especially like the photos.

    A huge hit! I made these as an appetizer this past weekend for a get together with friends and everyone loved them especially me! Encourage everyone to try since many commented that they were not nearly as hot as they expected. I expected them to be spicier as well – they were just right!

    I used gloves and I highly recommend when cleaning out the seeds. They were not nearly as labor intensive as I thought.

    @cannotwaittotrythenextrecipe

    • Laurie McNamara replied: — October 13th, 2014 @ 1:32 pm

      Hi Sandra! I’m so happy to hear these were a hit!

      Thank you for stopping by and leaving a review

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    5
    Stephanie @ Eat. Drink. Love. — October 14, 2014 at 1:17 am

    I love poppers so much! These look perfect!

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    Sally — November 19, 2014 at 9:37 pm

    This is the first time I’ve made a recipe from a blog that actually looks like the picture. I am so proud! These were awesome, even the leftovers after being refrigerated over night were good. My husband blended a couple up the next morning and put them on a bagel. Weird, but delicious.

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    Darryl — December 7, 2014 at 9:21 pm

    I made these for a pot luck party and they were a huge hit! Thanks for the recipe!

    Also, using a spoon to clean out the seeds sped up the process in case anyone was trying to do it like I started, just using my fingers, ugh!

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    8
    MetalMom — August 9, 2015 at 2:45 pm

    I first made some jalapeño poppers a few weeks ago and they were a hit. I came across this recipe today and am making a double batch to take to a potluck tonight. I will let you know the outcome.

    P.S the ones I made before did not have the scallions and cilantro in the stuffing and those were a hit. I think these will blow them away….

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