Description
Fiery Cajun Shrimp Stuffed Jalapeños are a spicy and flavorful appetizer featuring jalapeño halves filled with a zesty mixture of chopped cooked shrimp, cream cheese, cheddar cheese, Cajun seasoning, and crispy bacon, then baked to perfection and garnished with fresh chives for a vibrant finish.
Ingredients
Scale
Stuffed Jalapeños
- 12 large jalapeños, halved and seeds removed
- 1/2 lb cooked shrimp, finely chopped
- 1/2 cup cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 1 tsp Cajun seasoning
- 1/4 cup cooked bacon, crumbled
- Fresh chives, for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the optimal temperature for baking the stuffed jalapeños evenly.
- Prepare Filling: In a mixing bowl, combine the finely chopped cooked shrimp, softened cream cheese, shredded cheddar cheese, Cajun seasoning, and crumbled cooked bacon. Mix thoroughly until all ingredients are evenly distributed.
- Stuff Jalapeños: Generously spoon the shrimp and cheese mixture into each jalapeño half, filling them completely to maximize flavor in every bite.
- Arrange on Baking Sheet: Place the stuffed jalapeño halves cut side up on a baking sheet, making sure they are spaced evenly to allow for proper cooking.
- Bake: Bake in the preheated oven for 12-15 minutes or until the cheese is melted, bubbly, and golden at the edges, indicating the filling is hot and nicely cooked.
- Garnish and Serve: Remove the stuffed jalapeños from the oven, garnish with freshly chopped chives for a pop of color and freshness, and serve warm as a delicious appetizer or snack.
Notes
- For less heat, remove the jalapeño seeds carefully or substitute with mini sweet peppers.
- Ensure shrimp are fully cooked before mixing to avoid overcooking during baking.
- If cream cheese is too firm, soften it at room temperature or microwave briefly for easier mixing.
- Use cooked bacon for maximum flavor and texture; crispy bacon works best.
- Serve immediately for the best taste and texture, as jalapeños may soften if left out for long.
