These Cheese and Corn Stuffed Jalapeños make a great party snack, especially during football season. An easy appetizer recipe to make and serve to friends and family. A reader favorite!
This recipe for Cheese and Corn Stuffed Jalapeno Peppers was originally posted on July 5, 2011. Since then, I can’t tell you how many times I’ve made this recipe for get-togethers. My friend Heidi always serves them as an appetizer for parties at her house and just told me she likes to bring them to friends’ houses as well – that’s a true compliment and testament to how good they are! She also has told me she freezes them, so they are freezer friendly!
I wanted to share this recipe for stuffed jalapeños with you again since it’s been so long, and since football season is right around the corner and you’ll be looking for easy appetizer recipes to make for game days. Check out the instructional video on how to make this simple cream cheese stuffed jalapeno recipe below.
Originally posted July 5, 2011…
I am swimming in jalapeños right now. I’m only half kidding. Every time I go out in the backyard I come back in with a nice bowl of little hot green peppers from the garden. I’ve made salsa, I’ve put them on pizza, in enchiladas and in guacamole. And now I’ve made these cheese and corn stuffed jalapeños.
How do you make stuffed jalapeños?
Cheese Stuffed Jalapeños are pretty straight forward to put together. You clean your jalapeños first by slicing them in half longways and scraping out the seeds and membranes – I used a grapefruit spoon (affiliate link) and it was so easy. If you haven’t cleaned jalapeños before, then you have to know…the insides can get pretty hot so if you’ve got kitchen gloves, wear them. Or just be extra careful not to rub any part of your face or body afterwards. (It’s not the best technique, but I’ve used ziplock bags over my hands before.)
Put together your cheese mixture and carefully stuff each pepper half with a tablespoon or so of the filling. Bake in the oven for about 20 minutes and you’ve got yourself a nice appetizer for your next get together.
Can you make Stuffed Jalapeños ahead of time?
Absolutely, yes. You can even freeze them too!
These would be perfect to serve during football season, even better if you are hosting a Super Bowl party!
More easy appetizers for game day snacking:
Chipotle Ranch Greek Yogurt Dip
Buffalo Hummus Chicken Salad Rollups
Mini Pepper Nachos | All Day I Dream Of Food
Southern Caviar Dip | Reluctant Entertainer
These Cheese and Corn Stuffed Jalapeños make a great party snack, especially during football season. An easy vegetarian appetizer to make and serve to friends and family. A reader favorite!
- 8 jalapenos, sliced in half longways
- 4 ounces cream cheese, softened
- 4 oz monterey jack or cheddar cheese, shredded
- 1/4 teaspoon cumin
- 1 garlic clove, minced or pressed through garlic press
- 1 ear corn, kernels cut off (or about 1/2 cup defrosted or cooked corn)
- 2 tablespoons chopped cilantro
- good pinch salt and fresh ground pepper
- Take each jalapeno half and carefully clean out all the seeds and membranes using a spoon or paring knife. The insides of some jalapenos can be very hot so use caution, consider wearing gloves.
- Preheat oven to 375 degrees. Line a cookie sheet with tin foil.
- In a bowl combine cream cheese, shredded cheese, cumin, garlic, corn, cilantro, salt and pepper. Taste for seasoning.
- Sprinkle a little salt over each jalapeno half. Using a tablespoon, stuff each jalapeno half with cheese mixture and place on cookie sheet. Be careful not to overstuff. Bake in 375 degree oven for about 20 minutes until cheese is bubbly. Switch oven to broiler setting and broil for a few minutes till tops are slightly browned.
Keywords: jalapenos, jalapeno, appetizer, vegetarian, cheese, corn
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