Discover the evolution of my most requested stuffed jalapenos recipe, inspired by an online find called Jalapenos Sliders. A Thanksgiving surprise that’s now an annual tradition, these jalapenos have undergone flavorful tweaks to suit our tastes. Feel free to customize to your liking; it’s all about making it your own. Let’s dive into the delicious details!

Ingredients and Modifications:

Originally a complex recipe, I’ve simplified it to be Easy-Breezy. Instead of labor-intensive steps, opt for convenience with Philadelphia Cream Cheese โ€“ Chive & Onion. For bacon lovers, savor the richness of no-sugar-added bacon strips, a tastier alternative to bacon bits.

The Goat Cheese Twist:

Explore the velvety goodness of goat cheese, though not everyone may immediately embrace it. Missing out on this smooth and delectable cheese would be a culinary oversight. While Publix offers a reliable option, exercise caution with choices at other stores. Stick to plain varieties; beware of added honey or fruit, as they might clash with the peppers. If goat cheese isn’t your preference, two packages of Chive & Onion cream cheese work wonderfully.

Cheese Selection Tips:

Sargentos Off the Block delivers a creamy texture, our recent favorite among shredded brands. Alternatively, grate your own sharp cheddar for a bolder taste.

Savory Spice Choices:

Enhance your stuffed jalapenos with smoky notes using McCormick Grill Mates Chipotle & Roasted Garlic or the pleasant flavor of McCormick Mesquite. Adapt to what’s in your pantry.

Finishing Touches:

Elevate your dish with a sprinkle of Smoked Paprika, a household favorite. Keep it stocked for an extra burst of flavor.

Practical Tip โ€“ Stock Up On Gloves:

Guard against the potent pepper burn by wearing gloves during preparation. Forgetfulness comes at a price, and trust me, the burn lingers. Consider eye protection, especially if, like me, you wear glasses for vision. Easily remove gloves or wash them in soapy water to prevent lingering discomfort caused by pepper juice.

Immerse yourself in the delightful process of creating these stuffed jalapenos, ensuring a memorable culinary experience for yourself and your loved ones.

Stuffed Jalapenos

Elevate your game day or family gathering with these sensational treats, a staple at every Alabama football game and a cherished addition to Thanksgiving dinners. Perfect for a duo during football games, the leftovers become delightful breakfast snacks and convenient workday lunches. Be warned, at Thanksgiving, they disappear fastโ€”no leftovers here! Grab them the first round for a guaranteed crowd-pleaser! ๐Ÿˆ๐Ÿ‚
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mexican
Keyword: cream cheese, fingerfood, football, jalapenos, tailgating
Servings: 40 peppers sliders


  • gloves
  • cutting board


  • 1 set Gloves Do Not Attempt to Make This Recipe Without Gloves
  • 4 or 5 slices bacon Hickory Smoked - Crispy and Crumbled
  • 7.5 oz Philadelphia Cream Cheese Chive & Onion (2 7.5 oz pks if you don't use Goat Cheese)
  • 4 oz Philadelphia Cream Cheese Original
  • 4 oz Goat Cheese Plain (If you leave out, double Chive & Onion)
  • 2 cups Sargento Shredded Cheddar Off the Block - Sharp - 8 oz bag
  • 1 tsp McCormick Grill Mates Chipotle & Roasted Garlic
  • 20 large Jalapenos Sliced lengthwise seeds removed
  • 1 sprinkle Smoked Paprika or Chipotle & Roasted Garlic


  • Fry up your bacon crispy for easy crumbling. If you don't have bacon, you can substitute bacon bits. About a handful will do.
    stuffed jalapenos
  • Gather your ingredients. Place all cheese items in a bowl to soften and toss in the Chipotle. Go ahead and crumble your bacon over the top of the cheese and set aside. Notice in this picture I am using half of the Goat Cheese and half of the Original Cream Cheese. These are 8 oz packages.
    stuffed jalapenos
  • Preheat oven to 350 degrees. Line a cookie sheet or shallow pan with aluminum foil. This will help with cleanup later. The cheese can get messy! Alternately, you can use disposable aluminum pans. Spray pan with non-stick spray or coat with oil or butter. Anything to help grease the pan and keep the peppers from sticking. On this batch, I used bacon drippings and a brush to coat the foil. Worked wonderfully.
  • Put on your gloves! :) Trust me on this: Wear the gloves. I've forgotten to put them on in the past and my hands burned for hours. Don't chance it.
    stuffed jalapenos
  • Wash, slice and seed the peppers. This takes the most time. Once all are sliced, if you want a less hot pepper experience, you can rinse the peppers under running water in a colander. Shake to dry.
    stuffed jalapenos
  • Now let's get down to business. Stir up the cheese and bacon that has been sitting aside. It should be easier to mix than when it was fresh out of the refrigerator. - (You are basically making a cheese ball. So, remember this recipe if you need an appetizer and don't have time for the whole pepper recipe. Yummy on a cracker. Make it fancy by rolling the ball in chopped pecans.) - Back to our recipe!
    stuffed jalapenos
  • With a small spoon, scoop cheese mixture and fill peppers, placing them on the pan as you fill. Start by filling them to the top without over filling to make sure you have enough mixture for all the peppers. The size of peppers vary. I choose the largest ones I can find. I like the big ones because they are easy to clean and fill. Once all the peppers are filled, go back and over fill any you wish. Sprinkle with Paprika or additional Chipotle. I like them to be smoky. If you like more smoky flavor, try putting them on the grill, instead of in the oven, especially if you are grilling anyway. (Pictured is one of two pans this recipe yields)
    stuffed jalapenos
  • Once all are ready for the oven or the grill, pop them in and let them cook about 45 minutes. You'll want to start checking them about 30 minutes in. The smell is incredible! The cheese needs to melt, but more importantly, the peppers need to roast. Notice the bright green of the fresh pepper. We want the cooked pepper to lose all the crunch and the flesh to be more of an olive color and kind of wrinkly. Don't rush the cooking time. I know the smell is killing you! The filling should be a little golden red. Trust me, it's worth the wait to roast these just right.
    stuffed jalapenos
  • At home, during football games, we just eat out of the pan. When we take them to a family gathering, I like to display them a little nicer. Find a cute platter or plate and arrange them neatly. They won't last long so go ahead and take a picture! Enjoy.
    stuffed jalapenos