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Jalapeño Poppers with Cream Cheese & Corn Tortilla
Samantha Jones

Jalapeño Poppers with Cream Cheese & Corn Tortilla

Spicy jalapeños stuffed with a tangy cream cheese and mozzarella blend, wrapped in crisp corn tortillas and baked to golden perfection. A savory, balanced appetizer with layered textures that pairs smoky tortilla with creamy, oozy cheese for a crowd-pleasing bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 servings
Course: LUNCH
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 8 large jalapeños, seeded
  • 4 oz cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • 8 small (6 inch) plain corn tortillas
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • Optional: grated Parmesan cheese, chili flakes for topping

Method
 

  1. Preheat oven to 400°F (200°C)
  2. Slice jalapeños lengthwise, remove seeds, and brush with olive oil
  3. In a bowl, mix cream cheese, mozzarella, cheddar, salt, pepper, and garlic powder until smooth
  4. Fill each jalapeño half with the cheese mixture using a spoon or piping bag
  5. Wrap each stuffed pepper with a corn tortilla, tucking in edges to hold filling
  6. Place seam-side down on a baking sheet and bake until tortillas are golden and cheese is bubbly, 12 minutes
  7. Sprinkle with Parmesan and chili flakes before serving

Notes

Use flour tortillas if corn is unavailable but note the difference in flavor and texture.
For extra depth, add 2 tbsp diced green onions to the cheese filling.
Adjust seeding level to customize spice intensity.
Store leftovers in an airtight container for 2 days; reheating preserves crispiness better than refrigerating.