Skip to Content

Thai Peanut Stuffed Jalapeños

  • Save Recipe
  • Prep 30 min
  • Total 30 min
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Ready in 30 minutes, these jalapeño poppers take on a Thai influence in a standout snack that’s right at home at either casual or dressed-up affairs.
Created Sep 8, 2011
  • Save
  • Share
  • Keep Screen On


  • 1 can (26 oz) pickled whole jalapeño chiles, drained, rinsed
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/4 cup packed brown sugar
  • 1/3 cup honey roasted peanuts, finely chopped


  • 1
    With small sharp knife, cut each chile in half, leaving stem on one of the halves. Scoop out seeds; rinse chiles. Drain, cut side down, on paper towel.
  • 2
    Meanwhile, place cream cheese in resealable freezer plastic bag; seal. Cut 1/2 inch off one corner of bag; set aside. In small bowl, mix peanut butter and brown sugar. Spoon mixture into another resealable freezer plastic bag; seal. Cut 1/2 inch off one corner of bag.
  • 3
    Squeeze bag containing cream cheese to fill each chile half with about 1/2 teaspoon cream cheese; repeat with peanut butter mixture. Dip surface of peanut butter into chopped peanuts. Arrange stuffed jalapeños on platter; serve at room temperature.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved