Cheesy Grilled Jalapeño Poppers with Boursin
These grilled jalapeño poppers swap traditional cream cheese for rich, flavorful Boursin. Topped with Monterey Jack and cooked until perfectly melted and lightly charred, they’re a simple appetizer with big flavor.
Servings: 5 servings
Calories: 90kcal
Equipment
Ingredients
- 10 large jalapeño peppers
- 2 (5.2 oz ) containers Boursin Garlic & Fine Herbs, room temperature
- 1 cup Monterey Jack cheese, shredded
- Flaky sea salt
- 2 Tbsp chives, thinly sliced, for serving
- Fresh cilantro
- Parmesan peppercorn or ranch, optional, for serving
Instructions
- Prepare the peppers. I recommend wearing gloves while working with jalapeños! Cut each jalapeño in half lengthwise, leaving the stems attached. Use a melon baller or teaspoon to gently scoop out seeds and membranes from each jalapeño, then discard. See note below re: heat level.
- Assemble. Fill each jalapeño half with 1-2 Tbsp of Boursin, making sure the filling is level with the top of the pepper and not going any higher. Sprinkle each filled pepper with about 1 Tbsp Monterey Jack cheese.
- Grill the peppers. Preheat grill to 400-425°F. Coat with nonstick grill spray, then place stuffed jalapeños directly on the grill grates. Cook until pepper skins have blistered and cheese is bubbly and golden brown on top. Carefully remove using a spatula and transfer to serving tray.
- Serve. Immediately sprinkle with a pinch of flaky sea salt, then garnish with chives and cilantro. Optional: serve with dipping sauce, such as ranch or parmesan peppercorn. Enjoy!
Notes
- Control the heat:
- Mild: Remove all seeds and membranes.
- Medium: Remove seeds but leave the membranes.
- Extra hot: Leave everything in — fair warning, it’s spicy!
- Make ahead: Assemble as directed, then freeze on a baking sheet until solid. Transfer the uncooked poppers to a zip-top bag or freezer-safe container and freeze up to 6 months. (We don’t recommend freezing cooked poppers — they lose their shape when reheated.)
- Cook from frozen: Grill frozen poppers over medium heat for 3–4 minutes longer than usual, or bake at 425°F for 20–22 minutes, until hot and bubbling.
Nutrition
Serving: 4pepper halves | Calories: 90kcal | Carbohydrates: 1g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 125mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 338IU | Vitamin C: 6mg | Calcium: 169mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
