These Roasted Jalapeño Poppers have three cheeses, fresh cilantro, minced green onions stuffed in jalapeños and are roasted in your oven instead of deep fried. So deliciously spicy, these will go fast at any party or gathering!

The weekend is here so I say we celebrate with these mega-cheese-stuffed-roasted jalapenos. Does this sound like plan? (Trust me. This is 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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Next grab a little of the cheese mixture and then fill in those peppers!

 

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Lastly, slide the sheet pan into a preheated 450° 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 roasted jalapeño poppers.

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

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Enjoy! And if you give these Roasted Jalapeño Poppers a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Roasted Jalapeno Poppers
Yield: 40 poppers

Roasted Jalapeno Poppers

These Roasted Jalapeño Poppers have three cheeses, fresh cilantro, minced green onions stuffed in jalapeños and are roasted in your oven instead of deep fried. So deliciously spicy, these will go fast at any party or gathering!

Prep Time 30 minutes
Cook Time 12 minutes
Additional Time 3 minutes
Total Time 45 minutes

Ingredients

  • 1 (8 ounce) brick softened cream cheese
  • 1-1/4 cup freshly grated jalapeño 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 jalapeños, halved and seeded

Instructions

  1. Preheat oven to 450 degrees.
  2. Place the cream cheese, cheese, cilantro and green onions into a medium bowl. Use a spatula to mix until combined.
  3. 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.
  4. Slide into the oven to roast for 10-12 minutes.
  5. Cool slightly for a few minutes before serving.
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