Stuffed Jalapeno con Queso poppers

Lynn Socko


I love pico de gallo and cheese. This is a quick, tasty, hot appetizer. These can be cooked in the oven or on the grill.
And thanks to my friend Laura L. for helping choose the name!!

pinch tips: How to Grate Cheese for Easy Clean Up



15 Min


15 Min


**large fresh jalapenos
**chopped tomato
**chopped onion
**chopped cilantro
**lemon juice
**granulated garlic
**black pepper
**cheddar & asadero cheese, grated, or your favorite
**salt to taste

Directions Step-By-Step

I made my pico de gallo, only left out the jalapenos since I'm stuffing a jalapeno. Here's the recipe, it should make a dozen or so stuffed peppers.
Pico de Gallo Add salt to recipe if desired.
Lay your peppers down and find what side they lay the best on, you don't want a rolly poly stuffed pepper. Slice off 1/3 of the top side of the pepper longways, so you have a nice deep canal to stuff. Scrape out the seeds.
Once you've made the pico de gallo minus the jalapenos, mix together with some grated cheese. Use you favorite cheese, and use as much or little as you want. Press the mixture down inside the pepper, then top with a little more.
Place under a low heat broiler for about 8-10 minutes until cheese is melted.
NOTE: If you like a more tender pepper, bake 400° 15-20 min. instead.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #cheesy, #spicy, #FRESH