Shrimp Jalapeño Poppers

Photo: Alex Farnum; Styling: Randy Mon

Leyden is a Dutch cheese that's like gouda with cumin seeds mixed in. If you can't find it, use regular gouda and a few more toasted cumin seeds.

Yield: Serves 8 (serving size: 3 poppers)
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 217
  • Calories from fat: 74%
  • Protein: 11g
  • Fat: 18g
  • Saturated fat: 11g
  • Carbohydrate: 3.7g
  • Fiber: 0.7g
  • Sodium: 415mg
  • Cholesterol: 84mg


  • 12 jalapeño chiles
  • 1/4 teaspoon cumin seeds
  • 8 ounces cream cheese, softened
  • 8 ounces Leyden cheese, shredded
  • 3 green onions, thinly sliced
  • 1 cup cooked bay shrimp


  1. 1. Preheat grill to medium (350° to 450°). Wearing kitchen gloves, halve chiles lengthwise. Scoop out seeds and ribs with a spoon.
  2. 2. Toast cumin seeds in a small frying pan over medium heat until fragrant, 1 minute. Transfer to a food processor, add cheeses, and whirl to blend. Put cheese mixture in a bowl and stir in onions and shrimp.
  3. 3. Spoon cheese filling into chiles. Lay a sheet of greased foil on cooking grate. Set chiles, filling side up, on greased foil, cover grill, and cook until chiles are tender and cheese is melted and starting to brown, 15 minutes. Let cool slightly before serving.
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