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

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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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.

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

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.

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.

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.

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.