Grilled Stuffed Jalapenos
These cheese-stuffed jalapenos are always popular when my husband and I host a tapas (appetizers) party. There’s a flavor explosion in each crisp and tender pepper. —Mary Potter, Sterling Heights, MI
Ingredients
- 4 ounces cream cheese, softened
- 1/2 cup shredded Monterey Jack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon smoked paprika or paprika
- 10 jalapeno peppers
Reviews
So awesome! Cheese and seasoning really were a good compliment to the heat of the jalapenos. It was slightly difficult to stuff the filling into the slit without tearing it a bit.
First need to say that there wasn't one left on the plate. However I gave it a four star rating because I myself could not eat another one my mouth was on fire. However everyone else didn't seem to think so. I think like one person said it's a gamble if you get a hot one or not. Someone that likes the heat this is for them. I think the spices add to the heat. My husband loved them. However please please ensure that you wear gloves when working with peppers. After washing my hands I accidently touched my eye and had to flush it iout. GLOVES are a must!
Had the family over they ate them before I could even get them off the grill. Everybody loved them.
It took a lot longer for the peppers to get soft for me - more like 25 - 30 minutes at 375f. Unfortunately, the peppers were not hot enough for me. Next time I'll make from my garden since they are ready to pick now! I think I will double up on the herbs as well.
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I've made this recipe a couple of times--so good. One change is I used mini peppers instead of jalapeno. The colored ones makes a pretty dish.
yummy
Great recipe, time consuming, but worth it. I added a hand full of real bacon bits, some fresh chives, and a little sour cream. I substituted the paprika for some chipotle seasoning from Pampered Chef. It also made lots more than 10 peppers, but mine were small in size. It probably made 20+.