Jalapeno Popper Stuffed Shells

Name: Jalapeno Popper Stuffed Shells
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 serving
Ingredients: 12 ounces jumbo shells pasta; 2 blocks cream cheese; 1 cup cheddar cheese; 1 package Bacon; 2 large jalapeno pepper; 1 ½ teaspoons onion powder; ½ teaspoon black pepper; ¼ cup unsalted butter; 1 teaspoon garlic; ¼ cup all-purpose flour; 2 cups whole milk; 2 cups chicken stock; 1 cup Monterey jack cheese; 1 cup cheddar cheese; 1 teaspoon kosher salt; ¼ teaspoon black pepper; 1 cup cheddar cheese; Bacon; jalapeño

User Reviews

5

6 reviews

Excellent

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings
8
Calories
846 kcal
Course
Main Course, Dinner

Jalapeno Popper Stuffed Shells

Iris Hanson

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Jalapeno Popper Stuffed Shells are jumbo shells loaded with the kick of jalapenos, bacon, and a cream cheese filling, smothered in a cheese sauce and even more cheese on top!

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Ingredients

Servings

Shells

12 ounces jumbo shells pasta uncooked
2 blocks cream cheese softened, 8 ounces each
1 cup cheddar cheese shredded, mild
1 package Bacon cooked and crumbled, divided
2 large jalapeno pepper seeded, finely diced, divided
1 ½ teaspoons onion powder
½ teaspoon black pepper

Cheese Sauce

¼ cup unsalted butter
1 teaspoon garlic minced
¼ cup all-purpose flour
2 cups whole milk
2 cups chicken stock 480 g
1 cup Monterey jack cheese freshly grated, 113 g
1 cup cheddar cheese shredded, mild
1 teaspoon kosher salt
¼ teaspoon black pepper

Topping

1 cup cheddar cheese shredded, mild

Garnish

Bacon crumbled, reserved
jalapeño diced, reserved

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Instructions

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Shells

Preheat oven to 350°F. Lightly spray a large oven-safe skillet or 9x13-inch baking dish with nonstick cooking spray.
In a bowl, mix cream cheese, shredded cheddar cheese, bacon (reserving ¼ cup for garnish), jalapenos (reserving ¼ cup for garnish), onion powder, and pepper.
Pipe the mixture equally into each uncooked shell. Place into the prepared baking dish.

Cheese Sauce

In a saucepan over medium heat, melt the butter. Add garlic and cook for 1 minute.
Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown). Gradually pour in the milk and chicken stock, whisking constantly. Continue whisking for 3-5 minutes, or until slightly thickened.
Remove from heat and add 1 cup shredded Monterey Jack cheese and 1 cup shredded cheddar cheese. Add salt and pepper.

Baking

Pour the cheese sauce over the stuffed shells, making sure the shells are covered.
Cover with aluminum foil and bake for 50 minutes, or until bubbly and cooked through.
After cooking for 50 minutes, carefully remove the foil and top with the shredded cheese. Broil for 2-3 minutes, watching carefully, until the cheese has browned.
Serve immediately, topped with reserved bacon and diced jalapeno peppers.