Stuffed Jalapenos

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Presentation”. I definitely dreaded this theme since my plating is kind of crap so I decided to make something simple and tried to make it prettier. Enter these Jalapenos stage right. These can go well as a side dish or if you are like me, just scarf them down for no damn reason.


  • Servings: 4
  • Difficulty: easy
  • Print


  • Cuisine: American
  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes


4 oz Pepper Jack Cheese, shredded
3 Green Onions, sliced
2 Cloves Garlic, minced
1/4 Cup Chopped Cilantro (about 1/2 a bunch)
4 oz Cream Cheese
1/4 Cups Sour Cream
1/2 teaspoon Chili Powder
1/4 teaspoon Kosher Salt
9 – 12 Jalapenos (depends on their size)
1 Tablespoon Canola Oil


  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper or foil.
  2. Shred the Pepper Jack Cheese, slice the Green Onions, peel and mince the Garlic, chop the Cilantro, and add all of them to a medium bowl.
  3. Add the Cream Cheese, Sour Cream, Chili Powder, and Kosher Salt to the bowl and stir together until well mixed. Set aside.
  4. Slice each Jalapeno lengthwise, dip your fingers in the Canola Oil, rub the Canola Oil on the outside of the Jalapenos, and place on the baking sheet.
  5. Spoon the Cheese mixture into each Jalapeno until you used all of it (about 1 Tablespoon per Jalapeno).
  6. Bake until the Jalapenos have softened and the cheese is slightly browned (about 18 – 20 minutes). Serve hot.

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