Jalapeno Poppers

You know how I keep telling you that this has been a LONG process for me?  Well, it’s true.

I like to keep reminding you that–so you don’t think that I’ve just had myself together for my whole life.  I really, really haven’t.

I’ve actually been a picky eater my entire life, and along this journey, have had some problems trying new things.  But each time I do, I realize how much I’ve been missing out on—EXCEPT for celery.  I still can’t eat that.

So with that said, the first time I EVER ate a jalapeño was when Andrew came up with this recipe.  This one is 100% his, and he gets ALL the credit.


I absolutely fell in love with jalapeños the first time I tried them, and that started a kick on spicy foods (something I’ve never really tried or liked before).

Who’d a thunk it???

We love to make these poppers as an appetizer and pair them with a homemade taco.  We love homemade refried beans, corn tortillas, and lots of local veggies for toppings!


I can see these being great for entertaining, sports gatherings, or anytime you want a little kick on Mexican night!

Jalapeno Poppers

Easy Jalapeño Poppers
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 10-12 fresh jalapeño peppers, halved lengthwise, stems, seeds and membranes removed (use gloves to keep your hands protected from the heat)
  • 2-3 oz feta cheese (we use local goat feta)
  • 2-3 oz soft goat chevre cheese
  • ½ medium tomato
  • ¼ t salt
  • ⅛ t pepper
  1. Preheat oven to 375 degrees.
  2. Place the cut & seeded jalapeño halves cut side down on a cookie sheet.
  3. Roast in oven for 15 minutes.
  4. Meanwhile, put remaining ingredients in a small food processor and blend until creamy.
  5. Take pan out and flip jalapeño halves over.
  6. Fill jalapeño halves with creamy mixture.
  7. Place back in oven and roast until bubbly and golden brown on top (about 25 minutes).




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