We all need a simple and easy go-to recipe for a game day appetizer that everyone will love… that’s why I’m excited to share with you these Easy Cheesy Jalapeno Poppers!
It really doesn’t get any easier than this, friends!
Slice and seed jalapenos and fill with a cream cheese mixture… I used vegetable cream cheese spread mixed with shredded sharp cheddar cheese.
Roll ’em up in crescent rolls, brush with egg and sprinkle with poppy seeds.
Bake for 12 to 16 minutes and you’ve got the perfect cheesy jalapeno appetizer that all of your guests will LOVE!
Just to show you how EASY these are to make, here’s a video! ***NOTE: My skin is not sensitive to hot peppers, so I didn’t wear gloves while working with the jalapenos in this video. It is advisable to wear gloves! 🙂
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EASY Cheesy Jalapeno Poppers
- Total Time: 30 mins
- Yield: 16
Ingredients
- 4 ounces (½ of an 8 ounce container) of garden vegetable cream cheese spread
- ¼ cup shredded sharp cheddar cheese
- 8 small jalapeno peppers, sliced in half lengthwise and seeds removed
- 1 (8 ounce) tube crescent rolls, each triangle sliced in half lengthwise
- 1 egg, beaten
- 1 teaspoon poppy seeds
Instructions
- Preheat your oven to 375 degrees F and spray a baking sheet with cooking spray or grease.
- In a small bowl, stir together garden vegetable cream cheese spread and shredded cheddar cheese to combine well.
- Stuff each jalapeno pepper half with cream cheese mixture.
- Place stuffed jalapeno pepper on shortest side of crescent roll triangle and wrap. Place onto greased baking sheet. Repeat with remaining peppers and crescent roll triangles.
- Brush each crescent roll with beaten egg and sprinkle with poppy seeds.
- Bake for 12 to 15 minutes, or until crescent rolls are golden brown.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizers
- Method: Bake
- Cuisine: American
Keywords: cheesy jalapeno poppers
Adapted from Pillsbury
Denyse says
I added real bacon bits to the regular cream cheese then sprinkled some ‘everything bagel’ seasoning on top of the crescent roll OMWord! So delicious!
★★★★★
Neal Phillips says
I just found this recipe over the weekend. A friend had given me so jalapeno peppers and I wanted to stuff them, I saw your recipe and tried it. I used regular cream cheese and they were Great! Thank you for sharing your recipe.
Amy @ The Blond Cook says
Thanks so much, Neal – So happy you enjoyed them! 🙂
Nicci Tierney says
These were a huge hit, everyone loved them! And they were SO easy to make!!
★★★★★
Amy @ The Blond Cook says
Thanks so much, Nicci! Merry Christmas! 🙂
Ivy says
A grapefruit spoon works well to get the seeds and ribs out.
Amy @ The Blond Cook says
Great idea, Ivy… thank you! 🙂
Jessica says
I made these today and they were so easy and delicious!! Thanks for the recipe! I only made a couple very slight changes based on my taste. I broiled the halved jalapenos for a few minutes and pulled off the crispy skin so they’d be a little bit softer. I also used original cream cheese and added some cracked pepper, onion and garlic powder. And I used cayenne pepper on top because I didn’t have poppy seeds (which actually was great. The heat factor was perfect!).
★★★★★
Amy @ The Blond Cook says
Thanks so much, Jessica… so glad you enjoyed them! 🙂
MPaula says
I remember being in line at a grocery store. The women up first was buying crescent rolls and other ingredients. She and I and the man between us started talking about what we each made with the rolls. It is so great to find interesting recipes to make with a convenience item like crescent rolls. I usually just fill each half of a large jalapeno with sharp cheddar and bake them. I know that would be too spicy for many of my friends but your recipe should suit many of them. Thanks!