Pimento Cheese Jalapeño Poppers

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One of our friends always makes jalapeño poppers whenever we get together. It’s not that they’re a showy dish — in fact, I think their simplicity is part of their addictive charm.

I admit that at first I was wondering why they were always on the table, but now I seek them out eagerly. After all, there’s a reason why they’re called poppers.

I might have to switch it up a little on the popper front, though, because these pimento cheese jalapeño poppers are basically the best way to kick off your end-of-summer party.

Why use cream cheese when you can use pimento cheese, right? (And no, my pimento cheese does not have cream cheese in it. I can’t do that to my Texan friends.)

Pimiento cheese jalapeño popper are charming in their simplicity.

how to make pimento cheese

I don’t believe in using cream cheese in my pimento cheese, so how do I make my pimento cheese?

Honestly, all you need are a few really good ingredients for a good pimento cheese.

Good mayonnaise, shredded cheese, grated shallot, and a pinch of cayenne make for a darn good pimento cheese spread in my opinion.

I used aged cheddar in these pimento cheese jalapeño poppers, but you can really use whichever kind of cheddar you prefer. Sharp cheddar is classic, but smoked gouda is also darn good.

To make the pimento cheese, simply stir together the ingredients and set aside. It only gets better with time, so feel free to make it ahead and let it chill in the fridge until you’re ready to use it.

The great thing is that this recipe makes far more pimento cheese than you need for the jalapeño poppers, which means you can either set the rest out with a bowl of crackers or make the best darn grilled cheese in history.

Pimiento Cheese Jalapeño Popper - Ingredients

how to make pimento cheese jalapeño poppers

After you make the pimento cheese, simply slice the jalapeños in half. I like to leave the tops intact to make more of a bowl for the pimento cheese filling.

I like to scoop out the seeds to tame the spice level, but leave the seeds in for a fiery hot bite. (Make sure your guests know what they’re in for, though!)

After you fill each pepper with the pimento cheese, just wrap it up in bacon and bake them for about 20 minutes.

Honestly, for these pimento cheese jalapeño poppers, the hardest part is getting the bacon to stay wrapped around the peppers.

Or maybe waiting for the peppers to cool down enough to eat without searing the top of your mouth. Whichever.

The point is, even when making pimento cheese from scratch, the whole dish comes together quickly. You can even be a party ninja and do everything in advance, then toss ’em on the grill or in the oven when the first guests arrive.

Pimiento cheese jalapeño popper - Summer isn't over yet - keep celebrating with these pimiento cheese jalapeño poppers.

Twenty minutes later, boom! Mouthful of happiness right there, folks.

If you’re looking for more party snacks, check out my easy roasted veggie dip, roasted garlic guacamole, or raspberry chipotle wings.

And, if you love the taste of jalapeño poppers, you’ve got to try Paula’s jalapeño popper meatballs!

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Pimiento Cheese Jalapeño Popper photo

Pimento Cheese Jalapeño Poppers

Make jalapeño poppers even better by stuffing them with pimento cheese!
Author : Megan Myers
5 from 1 vote
Print Pin Recipe Review
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20 poppers
Calories 401 kcal


  • 7 to 8 ounces cheddar, or use a mix of cheeses
  • 2/3 cup mayonnaise
  • 2 ounces diced pimientos
  • 1 teaspoon grated shallot
  • Pinch cayenne pepper, plus more to taste
  • 1/4 teaspoon salt
  • 10 jalapeños
  • 8 strips bacon


  • Shred cheese and set aside.
  • Stir together mayonnaise, pimientos, shallot, cayenne, and salt. Fold in cheese. This can be made ahead of time and stored in the fridge until ready to use.
  • Preheat oven to 400°F or prep grill.
  • Halve jalapeños lengthwise and remove seeds. Fill each cavity with pimiento cheese.
  • Slice bacon into halves or thirds (depending on size of slices) and wrap around each jalapeño, securing with a toothpick if necessary.
  • Bake for 20 minutes, or grill 10-15 minutes.


Calories: 401 kcalCarbohydrates: 3 gProtein: 20 gFat: 34 gSaturated Fat: 17 gCholesterol: 88 mgSodium: 679 mgSugar: 1 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

5 from 1 vote (1 rating without comment)

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  1. Mmmmm these are the best party appetizers and especially for a barbecue! I’ve never had pepper poppers but I want to now. I love the filling with either smoked gouda or sharp cheddar! I agree with Liz… these would be eaten in a flash (if they made it out of the kitchen)!

  2. This is a dangerous recipe! I would eat them all by myself, and then enjoy the rest of the pimiento cheese all by itself. Maybe on crackers. Maybe not. =)

  3. When I make these for a BBQ .. ( I will surely make them this weekend) I might not have enough leftovers to serve to anyone. They will never make it to the dinner table :)) Excellent recipe.

  4. Fantastic idea to use pimiento cheese! I love that you made these open-faced – so much prettier than the whole peppers and the heat is dialed down for sensitive folks. There is no way any of these would be left on a buffet!

  5. From this Georgia girl – thank you for not putting cream cheese in the pimiento cheese! And what a fantastic twist on poppers these are!! Great addition to a cookout menu. Or with afternoon drinks. Or a football game. Or…