Crusted & Stuffed Jalapeños

cream cheese gameday jalapenos nola granola peppers salted caramel stuffed tailgating whats your nola

Even though it's still about 90F here in Nashville we've got football, fall, & all those fun tailgating foods on the brain! Please welcome:

Crusted Stuffed Jalapeños!! They're every bit delicious & satisfies both the savoury & sweetness palates. Bourbon Pecan Granola or Coconut Curry toppings, Chop Wood Carry Water Farm jalapeños, & just a bit of wildflower honey from Tennessee Artisan Honey BarThink (local) sweet heat & such a satisfying crunch! 



  • 4 oz cream cheese, room temperature
  • 1/2 cup grated sharp cheddar
  • 6 jalapeños, halved & seeded
  • Any flavor of Nola Granola; we used Bourbon Pecan, Coconut Curry, and Thai Peanut - separately, not together
  • Honey; we used Tennessee Artisan Honey


  • Preheat oven to 450 degrees
  • In a bowl, blend the cream cheese & cheddar
  • With a small spoon or knife, spread the cheese combination into each halved jalapeño 
  • Top with your favorite Nola Granola flavor or make a fun platter with each different flavor
  • Put peppers onto a rack above a cookie sheet; we've done this for the peppers to crisp more evenly
  • Bake until cheese is bubbly, about 10 minutes depending on the size of the jalapeños
  • If you chose to make a couple 'naked' stuffed jalapeños, now is the time to put the toppings of your choice & then drizzle honey to compliment the heat 



This recipe was adapted & doctored from :

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