Cheesy Scallion Stuffed Jalapeños

Name: Cheesy Scallion Stuffed Jalapeños
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 24 pieces (4 per serving)
Ingredients: 4 oz. cream cheese; 4 oz. Monterey jack, shredded; 1/4 cup sour cream; 3 scallions (green onions), sliced; 1 clove garlic, minced; 1/4 cup chopped cilantro leaves; 1/2 tsp chili powder; 1/8 tsp salt; 12 jalapeños; 1 Tbsp cooking oil

User Reviews

4.9

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
37 mins
Servings
24 pieces (4 per serving)
Calories
18742 kcal
Course
Appetizer, Others
Cuisine
American, International, Vegetarian, gluten-free

Cheesy Scallion Stuffed Jalapeños

Uriah Porter

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Cheesy Scallion Stuffed Jalapeños are a quick and impressive appetizer Cinco de Mayo, or for any party or game night.

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Ingredients

Servings

4 oz. cream cheese $1.00
4 oz. Monterey jack, shredded $1.00
1/4 cup sour cream $0.25
3 scallions (green onions), sliced $0.17
1 clove garlic, minced $0.08
1/4 cup chopped cilantro leaves $0.20
1/2 tsp chili powder $0.05
1/8 tsp salt $0.02
12 jalapeños $2.45
1 Tbsp cooking oil $0.04

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Instructions

Preheat the oven to 375ºF and line a baking sheet with parchment. In a medium bowl, stir together the cream cheese, Monterey jack, sour cream, scallions, garlic, cilantro, chili powder, and salt.
Carefully slice each jalapeño down the center, lengthwise. Use a spoon to scrape out the ribs and seeds. Dip your fingers in the cooking oil and spread the oil over the outer surface of the peppers.
Spoon about 1 Tbsp of the filling into each hallowed jalapeño half. Arrange the peppers on the prepared baking sheet in a single layer (use two baking sheets if necessary).
Bake the peppers in the preheated oven for 18-22 minutes, or until the peppers have softened and the cheese on top is slightly browned. Serve hot.

Notes

Because pepper sizes vary, the cheesy filling may not be exact for 24 pepper pieces. The pepper size will also affect the cooking time, so watch the peppers closely.