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Cheesy Jalapeño Poppers 💚 These are perfect for game day (or any day) and I served them with 4 dipping sauces, all by @sirkensingtons : Chipotle Mayonnaise, Classic Mayonnaise, Chile Lime Crema & Garlic Everything Sauce 😉. Be sure to try them all and let me know which was your favorite!
If you loved this recipe, check out my Jalapeño Artichoke Dip!
Why You’ll Love Cheesy Jalapeño Poppers
These are spicy, cheesy, and sooo delicious! They are very easy to make, and they will be a crowd pleaser… trust me. They are great for hosting.
How To Prepare Cheesy Jalapeño Poppers
🌽 First, with a bit of avocado oil sauté the shallots and corn for 5 minutes on medium.
🌿 Secondly, add corn to a food processor with the cream cheese, paprika, cayenne pepper, cilantro and scallions.
🧀 Add corn to a bowl, mix in 3/4 of the Oaxaca cheese, Chile lime Crema, crushed red peppers, lime zest and salt & pepper.
🌶 Then, fill the jalapeño halves with the corn mixture and top with remaining cheese.
🔥 Bake at 400F for 15 minutes and broil for 1-2 minutes.
🌟 Then, top with cilantro and queso fresco.
❤️ Lastly, serve with the dipping sauces and enjoy!
Substitutions and Variations
- Herbs and spices are always very easy to swap out for your favorites or which ever ones you have on hand.
- You can use any cheese of choice instead of Oaxaca cheese.
- If you aren’t a huge fan of spicy, you can adjust the amount of spices to your desired level of heat.
- You can use any dipping sauce of your choice.
Chef Nadia’s Tip
You can use any dipping sauce of your choice!
Similar Recipes
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Jalapeño Artichoke Dip
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Stuffed Peppers Goat Cheese
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Spinach Artichoke Bites
Common Questions
Yes of course! You can use any cheese of your choice instead of Oaxaca cheese or queso fresco.
Cheesy Jalapeño Poppers
Ingredients
- 8-10 large jalapeños, halved and seeded
- 4 ears of corn, just the kernels
- 2 shallots, chopped
- 6 oz cream cheese
- 10 oz oaxaca cheese, shredded
- Queso fresco , to taste
- 2 tbsp Chile Lime Crema, @SirKensingtons
- 1 tbsp smoked paprika
- 1 tsp cayenne
- 1 tbsp crushed red peppers
- 1/4 tbsp cilantro, more for topping
- 2 scallions
- 1 lime, zest
- Salt and pepper , to taste
Instructions
- First, with a bit of avocado oil sauté the shallots and corn for 5 minutes on medium.
- Secondly, add corn to a food processor with the cream cheese, paprika, cayenne pepper, cilantro and scallions.
- Add corn to a bowl, mix in 3/4 of the Oaxaca cheese, Chile lime Crema, crushed red peppers, lime zest and salt & pepper.
- Then, fill the jalapeño halves with the corn mixture and top with remaining cheese.
- Bake at 400F for 15 minutes and broil for 1-2 minutes.
- Then, top with cilantro and queso fresco.
- Lastly, serve with the dipping sauces and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
