Crispy Cheesy Baked Jalapeño Boats

Quick Recipe Version (TL;DR)

• Yield: 8 appetizer servings (about 24 jalapeño boats)
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes

Quick Ingredients

• 12 medium jalapeños
• 8 oz (225 g) cream cheese, softened
• 1 cup (110 g) shredded sharp cheddar cheese
• 1/2 cup (55 g) shredded Monterey Jack or Pepper Jack cheese
• 2 green onions, finely sliced
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp onion powder, 1/4 tsp salt, 1/4 tsp black pepper
• 2 tbsp finely chopped fresh cilantro (optional)
• 1/2 cup (30 g) panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 2 tbsp unsalted butter, melted
• Optional dip: 1/2 cup sour cream + 1 tbsp lime juice + pinch salt

Do This

• 1. Heat oven to 400°F (200°C). Line a sheet pan with parchment paper or foil and lightly oil it.
• 2. Halve jalapeños lengthwise, scoop out seeds and membranes (wear gloves if you can).
• 3. Mix cream cheese, cheddar, Monterey Jack, green onions, garlic, smoked paprika, cumin, onion powder, salt, pepper, and cilantro until smooth.
• 4. Firmly stuff each jalapeño half with the cheese mixture, mounding it slightly.
• 5. Combine panko, Parmesan, and melted butter. Sprinkle generously over each stuffed jalapeño.
• 6. Bake 14–18 minutes until jalapeños are tender, cheese is bubbly, and topping is golden. Broil 1–2 minutes if needed. Cool 5 minutes, then serve (with sour cream–lime dip if using).

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Why You’ll Love This Recipe

• Perfect party bite: bold, cheesy, and just the right amount of heat.
• Crispy on top, creamy inside, and pleasantly tender jalapeños underneath.
• Easy to prep ahead and bake off right before guests arrive.
• Simple ingredients, big flavor, and easy to customize for different heat levels.

Grocery List

• Produce: 12 medium jalapeños, 2 green onions, 2 cloves garlic, fresh cilantro (optional), 1 lime (for dip, optional)
• Dairy: Cream cheese, sharp cheddar cheese, Monterey Jack or Pepper Jack cheese, Parmesan cheese, unsalted butter, sour cream (for dip, optional)
• Pantry: Panko breadcrumbs, smoked paprika, ground cumin, onion powder, salt, black pepper, cooking oil (for pan)

Full Ingredients

Cheese-Stuffed Jalapeño Boats

• 12 medium jalapeños
• 8 oz (225 g) cream cheese, softened to room temperature
• 1 cup (110 g) shredded sharp cheddar cheese
• 1/2 cup (55 g) shredded Monterey Jack or Pepper Jack cheese
• 2 green onions, finely sliced (white and green parts)
• 2 cloves garlic, finely minced
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp onion powder
• 1/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp finely chopped fresh cilantro (optional, but adds great flavor)
• 1–2 tsp neutral oil (for greasing the pan)

Crunchy Topping

• 1/2 cup (30 g) panko breadcrumbs
• 2 tbsp finely grated Parmesan cheese
• 2 tbsp unsalted butter, melted
• Pinch of salt (optional, to taste)
• Small pinch smoked paprika or chili powder (optional, for color)

Optional Cooling Dip

• 1/2 cup (120 g) sour cream
• 1 tbsp freshly squeezed lime juice
• 1 tbsp finely chopped fresh cilantro or chives
• Pinch of salt, to taste

Step-by-Step Instructions

Step 1: Preheat the Oven and Prep the Pan

Set an oven rack in the middle position and preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Lightly brush or spray the lined sheet with about 1–2 teaspoons of neutral oil to help prevent sticking and to encourage a bit of crisping on the bottoms of the jalapeños.

Step 2: Prepare the Jalapeños

Put on disposable gloves if you have them; jalapeño oils can irritate skin and eyes. Rinse the 12 jalapeños under cool water and pat them completely dry. Slice each one in half lengthwise from stem to tip, keeping the stem ends intact if possible for a nice “boat” shape. Using a small spoon, paring knife, or melon baller, carefully scrape out the seeds and white membranes. This is where most of the heat lives, so remove more for milder peppers or leave a little membrane behind for extra kick. Arrange the cleaned jalapeño halves cut-side up on the prepared baking sheet, making sure they sit flat and stable.

Step 3: Mix the Creamy Cheese Filling

In a medium mixing bowl, add 8 oz softened cream cheese, 1 cup shredded sharp cheddar, and 1/2 cup shredded Monterey Jack or Pepper Jack. Stir with a sturdy spoon until smooth and evenly combined. Add the 2 sliced green onions, 2 minced garlic cloves, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. If using, stir in the 2 tablespoons chopped cilantro. Mix until everything is fully incorporated and you have a thick, spreadable mixture. Taste a tiny bit and adjust seasoning if needed.

Step 4: Stuff the Jalapeño Boats

Using a small spoon or a piping bag (or zip-top bag with the corner snipped off), fill each jalapeño half with the cheese mixture. Press the filling down gently so it fills the entire cavity, then mound it slightly above the edges to form a generous dome. Divide the filling as evenly as you can among all 24 halves. Arrange the stuffed jalapeños so they are not touching too closely; a little space between them helps them bake more evenly and crisp better.

Step 5: Make and Add the Crunchy Topping

In a small bowl, combine 1/2 cup panko breadcrumbs, 2 tablespoons grated Parmesan, and a small pinch of salt if desired. Drizzle in the 2 tablespoons melted butter. Stir with a fork until the crumbs are evenly coated and look like damp sand with a few small clumps. For extra color, you can add a tiny pinch of smoked paprika or chili powder. Spoon a little of this buttery crumb mixture over each stuffed jalapeño, gently pressing so it adheres to the cheese. Try to cover most of the exposed filling with crumbs for maximum crunch.

Step 6: Bake Until Bubbly and Golden

Place the baking sheet in the preheated oven and bake for 14–18 minutes. The exact time depends on the size and thickness of your jalapeños. They are done when the peppers are tender but still hold their shape, the cheese filling is hot and bubbly, and the topping is a deep golden brown. If after 18 minutes the crumbs are not quite browned enough, switch the oven to broil and cook for an additional 1–2 minutes, watching very closely so they do not burn.

Step 7: Cool Slightly and Serve

Remove the jalapeño boats from the oven and let them rest on the baking sheet for about 5 minutes. This brief cooling time allows the cheese to set slightly so it does not run out when you pick them up, and it saves tongues from burns. While they cool, if you are making the optional dip, stir together 1/2 cup sour cream, 1 tablespoon lime juice, 1 tablespoon chopped cilantro or chives, and a pinch of salt. Transfer the jalapeño boats to a serving platter, arrange them snugly, and serve warm with the dip on the side.

Pro Tips

• Control the heat: For milder bites, remove all seeds and white membranes and choose larger, smoother jalapeños. For more heat, leave a little membrane behind.
• Soften cream cheese fully: Room-temperature cream cheese mixes more easily and gives a lighter, creamier filling. Aim for at least 30 minutes on the counter before mixing.
• Pack the filling firmly: Press the cheese mixture down into each pepper so it adheres; this helps keep the filling from spilling or separating as it bakes.
• Use panko for extra crunch: Panko crumbs give a bigger, crispier topping than regular breadcrumbs and hold up well against the creamy filling.
• Finish under the broiler: For a restaurant-style golden top, a quick broil at the end adds deep color and extra crunch. Just watch closely to avoid burning.

Variations

• Bacon-loaded jalapeño boats: Stir 1/2 cup finely chopped cooked bacon into the cheese filling, and sprinkle a little extra on top of the crumbs before baking.
• Extra smoky flavor: Add 1–2 teaspoons of finely chopped chipotle peppers in adobo to the cheese mixture, and increase smoked paprika to 3/4 teaspoon.
• Herby and mild version: Use only Monterey Jack cheese, add extra cilantro and green onion, and be diligent about removing seeds and membranes for a gentler heat.

Storage & Make-Ahead

These jalapeño boats are best served fresh from the oven, but they store and reheat well. To refrigerate leftovers, let them cool completely, then place in an airtight container and refrigerate for up to 3 days. Reheat on a baking sheet in a 350°F (175°C) oven for 8–10 minutes, or until hot and the topping is crisp again. For make-ahead prep, assemble the stuffed, topped jalapeños up to 1 day in advance, cover tightly, and refrigerate. When ready to serve, bake straight from the fridge at 400°F (200°C), adding 2–3 extra minutes to the baking time if needed. You can also freeze unbaked stuffed jalapeños on a tray until solid, then transfer to a freezer bag for up to 1 month; bake from frozen at 375°F (190°C) for about 22–26 minutes until hot and golden.

Nutrition (per serving)

Approximate values per serving (about 3 jalapeño boats), not including dip: Calories: 210; Protein: 7 g; Total Fat: 18 g; Saturated Fat: 10 g; Carbohydrates: 5 g; Fiber: 1 g; Sugars: 1 g; Sodium: 370 mg. Actual values will vary based on exact ingredients and portion sizes.