Jalapeno Popper Stuffed Shells are jumbo pasta shells filled with a spicy blend of jalapenos, bacon, and a creamy cheese mixture, all covered in a rich cheese sauce and topped with even more cheese!
Ingredients & Substitutions
- Shells: Use jumbo pasta shells for this recipe. There’s no need to cook them beforehand, as they will cook in the cheese sauce during baking.
- Filling: The filling includes jalapeno peppers, bacon, cream cheese, cheddar cheese, onion powder, and black pepper, capturing all the flavors of jalapeno poppers.
- Bacon: Pre-cook the bacon by baking it in the oven. Line a baking sheet with aluminum foil, place the bacon strips on the foil, and bake at 415°F (213°C) for 18-20 minutes. Crumble the bacon once it has cooled. Store any extra bacon in the refrigerator for up to 4-5 days, or use pre-cooked and crumbled bacon if preferred.
- Cheese Sauce: This dish features a homemade cheese sauce that coats the shells before baking.
- Toppings: After baking, additional cheese is added and broiled until browned. Finish with extra jalapeno peppers and crumbled bacon for garnish.
Is This Dish Spicy?
Jalapeno Popper Stuffed Shells have a bit of a kick, but you can control the spice level by choosing the right jalapeno peppers. Older peppers with white lines or flecks are spicier, while younger, shiny peppers are milder.
How to Store Jalapeno Popper Stuffed Shells
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
Ingredients
Shells:
- 12 ounces jumbo shells, uncooked
- 2 blocks (8 ounces each) cream cheese, softened (454 g total)
- 1 cup (113 g) mild cheddar cheese, shredded
- 1 package (12 ounces) bacon, cooked and crumbled, divided (340 g)
- 2 large jalapeno peppers, seeded and finely diced, divided
- 1 ½ teaspoons onion powder (6 g)
- ½ teaspoon black pepper (2 g)
Cheese Sauce:
- ¼ cup (½ stick / 60 g) unsalted butter
- 1 teaspoon garlic, minced (5 g)
- ¼ cup (30 g) all-purpose flour
- 2 cups (500 g) whole milk
- 2 cups (500 g) chicken stock
- 1 cup (110 g) Monterey Jack cheese, freshly grated
- 1 cup (110 g) mild cheddar cheese, shredded
- 1 teaspoon kosher salt (5 g)
- ¼ teaspoon black pepper (1 g)
Topping:
- 1 cup (110 g) mild cheddar cheese, shredded
Garnish:
- Reserved crumbled bacon
- Reserved diced jalapeno
Instructions
Shells:
- Preheat the oven to 350°F (175°C). Lightly spray a large oven-safe skillet or a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray.
- In a bowl, combine the cream cheese, shredded cheddar cheese, bacon (reserving ¼ cup for garnish), jalapenos (reserving ¼ cup for garnish), onion powder, and black pepper.
- Pipe the mixture evenly into each uncooked shell and place them into the prepared baking dish.
Cheese Sauce:
- In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute.
- Add the flour and whisk constantly for 1-2 minutes until the mixture turns light brown. Gradually pour in the milk and chicken stock, whisking continuously. Continue whisking for 3-5 minutes until slightly thickened.
- Remove from heat and stir in the shredded Monterey Jack and cheddar cheeses. Add the salt and pepper.
Baking:
- Pour the cheese sauce over the stuffed shells, ensuring the shells are fully covered.
- Cover the dish with aluminum foil and bake for 50 minutes, or until bubbly and cooked through.
- After 50 minutes, carefully remove the foil and top with the shredded cheddar cheese. Broil for 2-3 minutes, watching closely, until the cheese is browned.
- Serve immediately, topped with the reserved bacon and diced jalapeno peppers.
