Stuffed Jalapeños
Updated May 31, 2024
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Ingredients
- ¼pound sharp Cheddar cheese, grated
- ¼pound cream cheese
- 2tablespoons sour cream
- 3tablespoons cilantro leaves, chopped fine
- kosher salt and freshly ground black pepper to taste
- 12jalapeño peppers, halved
- 1-2 tablespoons olive oil
Nutritional analysis per serving (10 servings)
113 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 111 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375. In a small bowl, combine the grated Cheddar cheese with the cream cheese and sour cream, and use a fork to mash and combine. Add the cilantro, salt and pepper, and mix again to combine. Spoon the mixture into a quart-size plastic freezer bag, and set aside.
- Step 2
Wearing disposable latex gloves (or at any rate being very careful not to get the interiors of the jalapeños on your skin or in your eyes or nose), use a knife to split the peppers down the center, and dispose of the seeds and ribs. Rub lightly with oil, and place on a roasting pan.
- Step 3
Cut a half-inch triangle from one corner of the bag with the cheese in it, and pipe the mixture into each of the jalapeños. Gently press the cheese mixture into the peppers. Roast until the peppers have softened and the cheese has just started to bubble, approximately 15 minutes. Finish over the grill, if you like.
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Private Notes
Comments
If the jalapenos are too hot, drop them in boiling water that has a tablespoon of brown sugar dissolved in it and boil for about one minute. Drain and continue.
I do this here in Melbourne (Australia), but after stuffing the halved jalapenos I wrap them in thinly sliced streaky bacon and bake them for 20 mins in a medium oven.
A grapefruit spoon works even better - the serrated tip makes short work of the insides of any pepper.
Excellent!
I made them according to the recipe and they were delicious! I chose large jalapeños and next time I would choose smaller ones - I almost ran out of filling!
Can yogurt be substituted for the sour cream?
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