Jalapeño Poppers with Smoked Gouda

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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These smoked Gouda jalapeño poppers offer a sophisticated twist on the classic vegetarian snack. By using the barbecue to char the chillies, you unlock a deep, smoky flavour that perfectly complements the melted Gouda and cool cream cheese filling. Unlike deep-fried versions, these are lighter and allow the natural heat of the jalapeño to shine through, finished with a burst of fresh coriander for a vibrant touch.

Ideal for summer garden parties or as a bold starter for a Mexican-inspired feast, these poppers are incredibly versatile. You can even prepare the chillies a day in advance and keep them chilled until you are ready to grill. Serve them alongside a cool soured cream dip or a squeeze of lime to balance the gentle heat and rich, savoury cheese mixture.

Ingredients for Jalapeño Poppers with Smoked Gouda

12 large jalapeño chillies
110g de fromage à la crème
240ml finely shredded smoked Gouda
Sel
Chopped fresh coriander for serving

How to make Jalapeño Poppers with Smoked Gouda

Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.

Cut the jalapeños in half lengthwise but leave the halves connected at the stem. With your finger or a pointed spoon (like a grapefruit spoon), remove the seeds and white ribs from the halves. (Wear rubber gloves, or be careful not to touch your skin after handling the chillies.)

Put the cream cheese and Gouda in a medium bowl with a little salt; mash until combined. Fill the jalapeño halves evenly with a small spoon and press the halves back together to close. (You can fill and refrigerate the jalapeños up to a day ahead.)

Put the jalapeños on the grill directly over the fire. Close the lid and cook, carefully turning once, until the peppers have softened and browned (it’s okay if they char in spots) and the cheese has melted, 5 to 10 minutes. Transfer to a platter, sprinkle with coriander, and serve.

Honey-Orange Jalapeño Poppers: In Step 3, fill the jalapeños with a mixture of 170g crumbled fresh goat cheese (170g), 2 tablespoons honey, 1 tablespoon grated orange zest, and salt to taste.

Jalapeño Poppers with Pimento Cheese and Pepper Jelly: In Step 3, fill the jalapeños with with a mixture of 120g grated extra-sharp cheddar cheese (110g), 30g each chopped drained pimentos and mayonnaise, and a dash of Worcestershire sauce. Serve topped with a dab of pepper jelly.

Pesto Jalapeño Poppers with Mozzarella: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups shredded mozzarella (170g) and 1/4 cup basil pesto. Serve the poppers topped with fresh basil leaves if you like.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.