Jalapeño Poppers

These peppers aren’t the deep-fried versions you’ll find at bars, but they’re just as gooey, cheesy, and tasty.

Serves: 10Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 10


  • 10 medium jalapeño peppers
  • 8 oz. cream cheese, at room temperature
  • 1⁄2 cup goat cheese, at room temperature
  • 2 Tbsp. minced fresh cilantro
  • 2 cloves garlic, peeled and minced
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. ground cayenne pepper
  • 1⁄2 tsp. ground black pepper
  • 1 1⁄2 Tbsp. lemon juice


  • Preheat oven to 450°F and position an oven rack in the middle. Grease a baking sheet.
  • Slice jalapeños lengthwise down the center. Remove seeds and ribs from inside peppers and discard.
  • Combine cream cheese, goat cheese, cilantro, garlic, salt, cayenne, black pepper to taste, and lemon juice in a medium bowl. Stir until all ingredients are smooth and thoroughly mixed.
  • Spoon cheese mixture into each of the jalapeño halves. Place filled peppers on the prepared baking sheet about 2 inches apart.
  • Bake until peppers are starting to char and filling is browned and bubbly, about 12 to 15 minutes. Remove from oven and let cool for 5 minutes before serving.