Jalapeno Cheddar Recipe

Preheat and prep

Preheat the oven to 350°F (175°C) if you plan to bake or broil the mixture. Line a small baking dish (about 8x6 inches) or an ovenproof skillet with parchment or lightly grease it. If serving as a spread, baking is optional but recommended for a warm, melty result.

Wash jalapeños and green onions. Wearing gloves (recommended) remove stems, slice jalapeños in half, remove seeds and membranes for a mild heat, then finely dice. Thinly slice the green onions (both white and green parts). Chop cilantro and measure lime juice.

Soften & combine base

In a medium bowl, beat the softened cream cheese with a fork or hand mixer until smooth. Add mayonnaise and sour cream and mix until combined and creamy.

Add seasoning & cheeses

Stir in garlic powder, smoked paprika, salt, and pepper. Fold in the grated sharp cheddar and grated Monterey Jack until evenly distributed. Reserve about 2 tablespoons of the grated cheddar for topping if baking.

Fold the diced jalapeños, sliced green onions, chopped cilantro, and lime juice into the cheese mixture. Taste and adjust salt or jalapeño quantity if you prefer more or less heat. For a milder spread, remove more rib and seeds; for a slightly more kick, reserve a few seeds or add an extra half jalapeño.

Assemble

Spoon the cheese-jalapeño mixture into the prepared baking dish or skillet and smooth the top. Sprinkle the reserved grated cheddar over the top. If using breadcrumbs, toss breadcrumbs with olive oil (or melted butter) and sprinkle over the cheese for a golden crust.

Bake or broil

Bake at 350°F (175°C) for 15–20 minutes until bubbly and warmed through. For a browned top, switch to broil on high for 1–2 minutes, watching carefully to avoid burning. If you prefer a cold dip, skip baking and serve immediately chilled or at room temperature.

Remove from oven and let rest 5 minutes. Garnish with a few extra sliced green onions or cilantro leaves if desired.

Serve warm with toasted baguette slices, crackers, tortilla chips, or vegetable sticks. Store leftovers covered in the refrigerator for up to 4 days; reheat gently in a microwave or oven until warmed through.