Stuffed Jalapeños

By Sam Sifton

Updated February 1, 2026

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
40 minutes
Rating
4(811)
Comments
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As a game-day snack, they cannot be beat. Stuffed jalapeños, filled with Cheddar and cream cheese and run through with cilantro, are roasted to sweet intensity in the oven and finished under the broiler or in the dying light of a grill's fire. Consume with beer in advance of a plate of chicken wings, or a nap.

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Ingredients

Yield:6-12 servings

  • ¼ pound sharp Cheddar cheese, grated

  • ¼ pound cream cheese

  • 2 tablespoons sour cream

  • 3 tablespoons cilantro leaves, chopped fine

  • kosher salt and freshly ground black pepper to taste

  • 12 jalapeño peppers, halved

  • 1-2 tablespoons olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 12 servings)

2 grams carbs; 24 milligrams cholesterol; 113 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 10 grams fat; 1 gram fiber; 111 milligrams sodium; 4 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 375. In a small bowl, combine the grated Cheddar cheese with the cream cheese and sour cream, and use a fork to mash and combine. Add the cilantro, salt and pepper, and mix again to combine. Spoon the mixture into a quart-size plastic freezer bag, and set aside.

  2. Step 2

    Wearing disposable latex gloves (or at any rate being very careful not to get the interiors of the jalapeños on your skin or in your eyes or nose), use a knife to split the peppers down the center, and dispose of the seeds and ribs. Rub lightly with oil, and place on a roasting pan.

  3. Step 3

    Cut a half-inch triangle from one corner of the bag with the cheese in it, and pipe the mixture into each of the jalapeños. Gently press the cheese mixture into the peppers. Roast until the peppers have softened and the cheese has just started to bubble, approximately 15 minutes. Finish over the grill, if you like.

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Ratings

4 out of 5
811 user ratings
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Comments

Mary

If the jalapenos are too hot, drop them in boiling water that has a tablespoon of brown sugar dissolved in it and boil for about one minute. Drain and continue.

De Ayers

I do this here in Melbourne (Australia), but after stuffing the halved jalapenos I wrap them in thinly sliced streaky bacon and bake them for 20 mins in a medium oven.

Eileen

A grapefruit spoon works even better - the serrated tip makes short work of the insides of any pepper.

Bonnie Ochoa

Excellent!

Claudia McVeigh

I made them according to the recipe and they were delicious! I chose large jalapeños and next time I would choose smaller ones - I almost ran out of filling!

Alan

Can yogurt be substituted for the sour cream?

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