Appetizer recipes featuring fresh jalapeno peppers and cream cheese include roasted three-cheese jalapeno poppers and bacon wrapped jalapeno poppers. Cheddar, smoked Jack and feta cheeses compliment cream cheese in these jalapeno appetizer recipes.
Rachel Ray's roasted jalapeno poppers combine three types of cheeses. Cut 1/3 off the top of 12 jalapeno peppers, cutting peppers lengthwise. Scoop out the seeds using a spoon, and transfer peppers to a baking sheet. To make peppers lie flat cut a thin piece of skin from bottoms. In a bowl, combine 2 ounces feta cheese, 4 ounces softened cream cheese and 4 ounces shredded smoked pepper Jack cheese.
Add 2 tablespoons grated onion and a handful of finely chopped fresh cilantro leaves, mashing to mix well. Stuff peppers with cream cheese mixture, and roast for 15 to 18 minutes at 425 degrees Fahrenheit.
Bacon wrapped jalapeno poppers use four ingredients. In a bowl, combine 1/2 cup cream cheese with 1/2 cup shredded sharp cheddar cheese, mixing to blend well. Cut 12 jalapeno peppers in half lengthwise, scooping out seeds and membranes. Spoon cream cheese mixture into all of the jalapeno halves, and fit halves back together to make 12 whole jalapenos. Wrap 1 slice raw bacon around each stuffed jalapeno, and transfer to a baking sheet lined with aluminum foil. Bake for 15 minutes at 400 degrees Fahrenheit.