Baked Cheese & Jalepeno Recipe

Preheat and prepare dish

Preheat oven to 375°F (190°C). Lightly grease a 1-quart (or 9-inch round) baking dish with olive oil or nonstick spray.

If using bacon, cook until crisp (pan-fry or bake at 400°F/200°C for 12–18 minutes). Drain on paper towels and crumble once cool enough to handle.

Wash jalapeños and green onions. Wearing gloves if you prefer, halve jalapeños lengthwise, remove seeds and membranes for milder heat, then finely dice to yield about 1/2 to 3/4 cup. Thinly slice green onions.

Shred cheddar and pepper jack if not pre-shredded; measure out topping cheese.

In a medium mixing bowl, place the softened cream cheese. Beat with a hand mixer or whisk until smooth and free of lumps (about 1–2 minutes).

Add the Greek yogurt or sour cream, minced garlic, smoked paprika, black pepper, and kosher salt. Mix until combined.

Fold in the freshly grated cheddar and pepper jack cheese, reserving 1/2 cup cheddar for the topping. Mix until evenly incorporated.

Stir in the diced jalapeños (start with half; reserve additional to taste if you want more heat), sliced green onions, crumbled bacon, and chopped cilantro if using. Taste and adjust salt or jalapeño quantity as needed.

Transfer the cheese and jalapeño mixture into the prepared baking dish, smoothing the top with a spatula.

Sprinkle the reserved 1/2 cup cheddar evenly over the top. If using panko, toss panko with melted butter until lightly moistened and sprinkle over the cheese for a crunchy topping.

Bake in the preheated oven for 18–22 minutes, until the edges are bubbling and the top is lightly golden. If you want a more browned top, place under the broiler for 1–2 minutes, watching closely to prevent burning.

Remove from oven and let rest for 5 minutes to set slightly. This makes scooping easier and prevents splattering.

Garnish with a few extra sliced green onions or a sprinkle of cilantro, if desired. Serve warm with tortilla chips, toasted baguette slices, or crackers and lime wedges on the side.

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven until warmed through, about 10–12 minutes, or microwave in 20–30 second intervals.