Three-Cheese Jalapeño Poppers

These peppers arenʼt the deep-fried versions youʼll find at bars, but theyʼre just as gooey, cheesy, and tasty.

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

Serves: 20


  • 10 jalapeño peppers
  • 8 oz. cream cheese, brought to room temperature
  • 1⁄2 cup mozzarella cheese, shredded
  • 2 Tbsp. cilantro, finely chopped
  • 2 garlic cloves, finely chopped
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. cayenne pepper
  • 1⁄8 tsp. ground black pepper
  • Juice of half a lemon
  • 1⁄2 cup shredded cheddar cheese


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