Jalapeño Poppers

Stuffed with cheese and topped with more queso, these jalapeño poppers are our cheesiest yet.

by Courtney McBroom
20 November 2016, 4:38pm

Photo by Farideh Sadeghin

Servings: 8

Prep: 15 minutes

Total: 1 hour


24 large jalapeños peppers (about 900 grams)

30 ml olive oil

190 grams fresh corn kernels

2 grams chili powder, plus more for garnish

1 gram ground cumin

kosher salt, to taste

1 to 2 scallions, finely chopped, white and green parts

4 grams fresh cilantro, chopped, plus more for garnish

170 grams cream cheese, softened

90 grams queso quesadilla, shredded

60 grams cotija cheese, crumbled

32 grams cheddar cheese, shredded

24 slices bacon, use your favorite brand!

1 jar large marge classic queso


1. Heat the oven to 425°F|220°C.

2. Wash the jalapeños and cut the tops of them off, lengthwise. Try to cut as little off as possible and set the tops aside. Use a small spoon to scoop the seeds and membrane out of the pepper. You may want to wear gloves for this part. If you don't, don't touch your eyes for a while–trust me.

3. Heat the olive oil in a skillet over medium-high. Add the corn kernels and cook until they start to get a nice dark brown char on them, 5 to 7 minutes. Add the chili powder, cumin, and salt and continue to sauté for another 30 seconds, until the spices have toasted and become fragrant and the corn is super charred. Toss the corn with the cilantro and scallion and set it aside to cool.

4. Meanwhile, mix all four cheeses together in a bowl. Use your hands to really mush everything together and make sure it's evenly combined, then add it to the corn mixture.

5. Stuff each pepper with a generous amount of the cheesy corn filling. Top it with it's corresponding top and wrap the pepper with the bacon slice so that it's completely covered in bacon.

6. Place a rack over a rimmed baking sheet and place each pepper on the rack. Make sure the tops are facing up to prevent cheese spillage (spoiler alert: there will be cheese spillage no matter what, that's okay).

7. Bake until the bacon is cooked through and browned, about 35 to 40 minutes. Place the jalapeños on a platter and, while they are still hot, spoon about 1 tablespoon of cold queso on top of them. The heat will melt the queso perfectly over the tops of the peppers. Garnish with a sprinkle of chili powder and cilantro.

cream cheese
Large Marge
cheddar cheese
cotija cheese
easy jalapeno popper recipe
jalapeno peppers
quesadilla cheese