Stuffed Jalapeños Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Stuffed Jalapeños Recipe
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 12 count jalapeño peppers (medium); 8 oz cream cheese (full fat), softened; 1 cup sharp cheddar cheese, shredded; 6 slices crumbled cooked bacon; 2 tbsp green onions, finely chopped; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp salt; 1 tsp black pepper, freshly ground; 1 cup all-purpose flour; 2 count large eggs, beaten; 1.5 cup panko breadcrumbs; 2 tbs cooking oil spray; 0.5 cup ranch or cilantro-lime crema; 4 count lime wedges

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time35m

Serves6

Make Stuffed Jalapeños Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Jalapeños

12 count jalapeño peppers (medium)

Filling

8 oz cream cheese (full fat), softened

1 cup sharp cheddar cheese, shredded

6 slices crumbled cooked bacon

2 tbsp green onions, finely chopped

1 tsp Watkins garlic powder

1 tsp Smoked paprika

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

Coating (optional - for baked/crispy version)

1 cup 00 bread flour

2 count large eggs, beaten

1 1/2 cup Panko breadcrumbs

2 tbs cooking oil spray

Serving (optional)

1/2 cup ranch or cilantro-lime crema

4 count Lime wedges

Method

Jalapeños

Prepare peppers

Preheat oven to 400°F (200°C) if baking. Wear gloves if you are sensitive to capsaicin. Rinse jalapeños and pat dry. Slice each pepper lengthwise in half and use a small spoon to remove seeds and membranes to reduce heat, leaving the stem attached if desired for presentation. Place hollowed halves on a baking sheet lined with parchment paper or in a shallow baking dish, cut side up.

Filling

Make filling

In a medium bowl, combine softened cream cheese (break up any lumps with a fork), shredded sharp cheddar, crumbled cooked bacon (reserve a tablespoon for topping if you like), finely chopped green onions, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly until smooth and homogenous. Taste and adjust seasoning if needed.

Stuff peppers

Using a small spoon or piping bag, fill each jalapeño half with the cheese mixture, slightly mounding so the filling fills the cavity and sits just above the rim. If you reserved bacon, sprinkle a little on top of each stuffed pepper.

Coating (optional - for baked/crispy version)

Optional breading

If you want a crisp exterior, set up a three-station breading station: flour in one shallow bowl, beaten eggs in a second, and panko breadcrumbs in a third. Lightly dredge each stuffed pepper in flour, shaking off excess, dip into beaten egg, then press into panko to evenly coat. Place coated peppers on the prepared baking sheet. Lightly spray the tops with cooking oil spray to help browning.

Bake

Bake in the preheated oven 12–18 minutes: unbreaded stuffed jalapeños need about 10–12 minutes until filling is bubbly and pepper is tender; breaded versions need 14–18 minutes until panko is golden and filling is hot. If you prefer, broil 1–2 minutes at the end to brown the tops—watch closely to prevent burning.

Finish & Serve

If you did not use the optional breading, simply bake the stuffed jalapeños on the prepared sheet for 10–12 minutes at 400°F until filling is bubbly and tops are lightly golden. Remove from oven and let rest 2–3 minutes to set. Transfer to a serving plate.

Serve warm with ranch or cilantro-lime crema on the side and lime wedges. These are best eaten the same day. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a 350°F oven until warmed through.