Chipotle Shrimp Jalapeño Poppers
Prep time
Cook time
Total time
Serves: 24 pieces
  • 10-12 Large Jalapeños
  • 8 oz. Cream Cheese, softened
  • 1 Cup Monterey Jack Cheese, shredded (or Pepper Jack Cheese if you like it extra spicy)
  • 2 Heaping Tablespoons Chipotle Sauce
  • ¼ lb. Jumbo Shrimp, cooked, peeled, and deveined
  • 1 Teaspoon Black Pepper
  • 1½ Teaspoons Salt
  • 3-5 Pieces of Bacon, cooked and crumbled
  • ½ Cup Green Onions, chopped
  1. Preheat the oven to 425°. Line a baking sheet with foil, set aside. Cut each jalapeño in half, lengthwise. With a spoon, scoop out the white membranes and the seeds. Chop the shrimp into bite sized pieces. In a bowl, combine the cream cheese, shredded monterey jack cheese, chipotle sauce, pepper and salt. Mix well. Spoon the filling into each pepper half generously. Bake for 18-20 minutes or until the cheese is golden bubbly. Sprinkle with bacon crumbles and green onions. Serve immediately.
Be very careful when cutting the jalapeños. I highly suggest wearing plastic gloves and washing your hands immediately after handling.
Recipe by Mariah's Pleasing Plates at