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!
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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 12-16 minutes and you’ve got the perfect cheesy jalapeno appetizer that all of your guests will LOVE!
I actually had a few of these for brunch today! But I need to warn you to remove all of the seeds if you’re sensitive to heat… I think I left a seed in one and it set me on FIRE! Lesson learned. But all of the other ones I ate (LOL) were fine.
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
Prep Time: 15 mins- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 16 1x
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Pin RecipeIngredients
- 4 ounces (1/2 of an 8-ounce container) of garden vegetable cream cheese spread
- 1/4 cup shredded sharp cheddar cheese
- 8 small jalapeno chile peppers, sliced in half lengthwise and seeds removed
- 1 (8-ounce) can crescent rolls, each triangle sliced in half lengthwise
- 1 egg, beaten
- 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 12-15 minutes, or until crescent rolls are golden brown.
Notes
Adapted from Pillsbury
MPaula says
February 5, 2016 at 11:17 pmI 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!
Jessica says
February 8, 2016 at 2:21 amI 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
February 9, 2016 at 5:53 pmThanks so much, Jessica… so glad you enjoyed them! 🙂
Ivy says
January 23, 2017 at 8:52 pmA grapefruit spoon works well to get the seeds and ribs out.
Amy @ The Blond Cook says
January 24, 2017 at 11:46 amGreat idea, Ivy… thank you! 🙂
Nicci Tierney says
December 25, 2018 at 2:01 amThese were a huge hit, everyone loved them! And they were SO easy to make!!
★★★★★
Amy @ The Blond Cook says
December 25, 2018 at 10:56 amThanks so much, Nicci! Merry Christmas! 🙂
Neal Phillips says
July 15, 2019 at 6:59 pmI 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
July 16, 2019 at 8:32 amThanks so much, Neal – So happy you enjoyed them! 🙂