Recipes Snacks — 26 April 2013

Reader Recipe: Unleash the heat!

By: Jodie Shield RD

When our dear friends Cindy and Mike came to visit us in Arizona, I was going to make my go-to appetizer: Taco dip.  But Cindy offered to make these incredible Cheesy-Stuffed Jalapeño Peppers. Her recipe is so easy and delicious, but I must forewarn you – it’s spicy!  To cut back on the heat, I highly recommend you serve them with a frosty Margarita.  For added crunch, Cindy topped her peppers with crushed cornflakes instead of breadcrumbs.   And, I think you could use any type of shredded cheese – Monterey Jack or mozzarella would work well.  When you chop the jalapeño peppers, make sure you wear plastic gloves (Cindy uses plastic sandwich bags) to remove the seeds or you will be sorry!  Oils from the seeds can remain on your hands and burn if you should rub your face or eyes.  Thanks for sharing your Southwestern recipe with us Cindy!  I hope you and Mike will come visit us again soon.  So what cold beverage are you going to enjoy with your Cheesy-Stuffed Jalapeño Peppers?

Cheesy-Stuffed Jalapeño Peppers

Makes 6 servings


  • 4 ounces reduced-fat cream cheese, softened
  • 4 ounces (about ½ cup) reduced-fat cheddar cheese, shredded
  • 2 tablespoons fat-free mayonnaise
  • ½ of small can (4.5 ounces) chopped green chilies, drained
  • 6 large jalapeños, halved lengthwise, seeds and membranes removed
  • ¾ cup cornflakes, crushed


  1. Preheat the oven to 350 degrees.  Lightly grease a cookie sheet.
  2. In a medium-size bowl, mix together the cream cheese, cheddar cheese, mayonnaise, and green chilies.
  3. Spoon the filling into each jalapeño cavity, then dip them in the crushed cornflakes to lightly coat the top.  Place the stuffed peppers, filled side up, and bake until the filling is bubbly and lightly browned, about 30 minutes.

Nutrition Information (for 1/2 stuffed pepper): 116 calories, 7 grams protein, 6.5 grams carbohydrate, 1 gram dietary fiber 7.5 grams fat, 4 grams saturated fat, 24 milligrams cholesterol, 325 milligrams sodium




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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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