Jalapeño poppers are one of our all time favorite party-foods. They are kind of fancy looking, definitely delicious tasting, and they go perfectly together with an ice cold beer while watching sports or just hanging out with friends.

But this version feels even fancier. Goat cheese brings and additional layer of deliciousness to the party, and parmesan cheese tops it off to make a lovely golden crust when baked. For anyone who is a spice-lover – like us here at Honest Cooking – this is pretty much the perfect party app.

How to Make Baked Goat Cheese Stuffed Jalapeños

1. Prepare the Jalapeños

Preheat your oven to 350°F (175°C).
Cut each jalapeño in half lengthwise to create “boat-shaped” halves. Carefully scoop out the seeds and membranes with a small spoon or knife (wear gloves to avoid irritation).
Line a baking sheet with parchment paper, place the prepared jalapeño halves cut-side up, and bake for 10 minutes. This softens the peppers slightly.

2. Make the Cheese Filling

While the jalapeños are baking, combine the goat cheese, cream cheese, thyme, milk, and lime juice in a bowl. Mix until smooth and creamy.

3. Stuff the Jalapeños

Remove the jalapeños from the oven and let them cool slightly. Using a small spoon or piping bag, fill each jalapeño half with the cheese mixture.
Sprinkle a generous amount of grated Parmesan cheese over the stuffed peppers.

4. Bake and Broil

Return the stuffed jalapeños to the oven and bake at 350°F for 10 minutes.
Switch the oven to broil and cook for an additional 3–4 minutes, or until the Parmesan topping turns golden brown. Keep a close eye to avoid burning.

5. Serve

Remove from the oven and let the jalapeños cool slightly. Garnish with a small sprig of fresh thyme, if desired. Serve warm or at room temperature.

Tips for Success

Handling Jalapeños: Use gloves when handling jalapeños to avoid skin irritation. If you skip gloves, wash your hands thoroughly with soap afterward and avoid touching your face.
Customize the Filling: Add crumbled bacon, finely chopped sun-dried tomatoes, or minced garlic to the cheese mixture for additional flavor.
Balance the Heat: For milder jalapeños, remove all seeds and membranes. For a spicier kick, leave a small amount intact.

Recipe Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5–7 minutes.
Serving Suggestions: Pair with ranch or chipotle dipping sauce for added flavor.
Make-Ahead: Prepare the jalapeños and filling ahead of time. Assemble them and bake just before serving.

Baked Goat Cheese Stuffed Jalapeños

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4.7 from 10 reviews

Author: Ariel Rebel
Total Time: 40 minutes
Yield: 4-6 servings 1x

Print Recipe

Description

Fans of spicy food will get a kick out of these awesome baked, gourmet-versions of the jalapeño popper.

Ingredients

Scale

8 fresh jalapeños

3 tbsp goat cheese

3 tbsp light cream cheese

1 tsp dried thyme, crushed

4 tsp milk

1/2 tsp lime juice

3 tbsp grated Parmesan cheese (for topping)

Fresh thyme sprigs (for garnish, optional)

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Instructions

1. Prepare the Jalapeños

Preheat your oven to 350°F (175°C).
Cut each jalapeño in half lengthwise to create “boat-shaped” halves. Carefully scoop out the seeds and membranes with a small spoon or knife (wear gloves to avoid irritation).
Line a baking sheet with parchment paper, place the prepared jalapeño halves cut-side up, and bake for 10 minutes. This softens the peppers slightly.

2. Make the Cheese Filling

While the jalapeños are baking, combine the goat cheese, cream cheese, thyme, milk, and lime juice in a bowl. Mix until smooth and creamy.

3. Stuff the Jalapeños

Remove the jalapeños from the oven and let them cool slightly. Using a small spoon or piping bag, fill each jalapeño half with the cheese mixture.
Sprinkle a generous amount of grated Parmesan cheese over the stuffed peppers.

4. Bake and Broil

Return the stuffed jalapeños to the oven and bake at 350°F for 10 minutes.
Switch the oven to broil and cook for an additional 3–4 minutes, or until the Parmesan topping turns golden brown. Keep a close eye to avoid burning.