Get ready to spice up your game day spread with a twist on a classic favorite: Roasted Jalapeno Poppers! This irresistible appetizer, inspired by Rachael Ray‘s three-cheese recipe, takes the heat to a whole new level with a roasted twist that’ll have your guests coming back for more.
What’s not to love about these poppers? Tender jalapenos stuffed with a trio of creamy cheeses, roasted to golden perfection—it’s a flavor explosion that’s sure to please even the pickiest of palates. And the best part? They’re incredibly easy to make, leaving you more time to enjoy the game with friends and family.
Whether you’re hosting a Game Day get-together or simply craving a savory snack, these Roasted Jalapeno Poppers are guaranteed to be a crowd-pleaser. The combination of spicy peppers and gooey cheese is a match made in appetizer heaven, leaving your taste buds tingling with delight.
To make these poppers, simply slice your jalapenos in half, remove the seeds and membranes, and stuff them with a mixture of cream cheese, cheddar, and Monterey Jack. Then, pop them in the oven until they’re bubbling and golden brown—easy as that!
With their irresistible flavor and easy preparation, these Roasted Jalapeno Poppers are destined to become a staple at your game day gatherings. So, grab a tray, fire up the oven, and get ready to score big with this delicious spin on a classic favorite.
Not what you are looking for? Try these other amazing Appetizer recipes:
- Slow Cooker Mahogany Chicken Wings
- Marinated Portobello Mushrooms
- Cheesy Cauliflower Tots
- Mini Buffalo Chicken Balls
Roasted Jalapeno Poppers
- Prep Time: :15
- Cook Time: :20
- Total Time: :35
- Yield: 12 1x
- Category: Appetizer
- Method: Oven
Ingredients
- 12 large jalapeno peppers
- 1 8–ounce brick cream cheese, brought to room temp
- 3 tablespoons grated onion
- 2 large cloves garlic, grated or pasted
- Salt and pepper
- About 3/4 cup grated super sharp white cheddar
- About 3/4 cup shredded Monterey jack cheese
- About 2 tablespoons cilantro leaves, finely chopped
- 1 teaspoon ground cumin
- 1 cup panko breadcrumbs
- About 1/3 cup (a heavy handful) grated Parmigiano-Reggiano
Instructions
- Preheat oven to 400F.
- Trim the top third of the jalapenos lengthwise, leaving the stem intact. Reserve the tops. Using a demitasse spoon or other small tool, scoop out the seeds and the ribs from all the peppers, making 12 “boats.”
- Chop all of the trimmed pepper tops and reserve.
- In a mixing bowl, combine softened cream cheese, grated onion, garlic, salt, pepper, shredded cheeses, cilantro and cumin. Add in finely chopped jalapenos to your taste — I usually use about half of the total amount, reserving remaining jalapeno for other recipes.
- In a small dish, combine panko with Parmigiano-Reggiano.
- Fill your jalapeno boats mounding the filling up a bit.
- Roll the filling in the panko.
- Arrange the poppers on a baking dish, spray lightly with cooking spray and bake until breadcrumbs are evenly brown and filling is bubbly, about 18-20 minutes.
- Let stand 10 minutes and serve.