Jalapeno Bizness

Ahhh, work potlucks.   You can take the easy way out, buy a couple bags of chips, grab some pre-packaged cupcakes from the grocery store’s bakery.  Or, you could spend most of your evening the night prior to the event making something to share.  This time we aren’t having a full-on potluck, just a nacho bar.  You typically don’t get sweets with nachos, though.  So I decided to bring an on-theme sweet snack for the day.

Enter:  Chocolate-covered, sweetened-cream cheese-filled jalapeno slices.  In two varieties, some flavored with honey, and some with pineapple.


This is the type of thing I should have started the night before I wanted to make them.  Once you get the cream cheese into the jalapenos, you want to freeze it, so it’s easier to slice.  So if you can make get them in the freezer a day early, you’re a step ahead, and not waiting up late into the night for them to be ready to slice and dip.  Overall, it’s a pretty straight-forward recipe.


Grab some jalapenos, some cream cheese (softened for a bit at room temperature works best), powdered sugar, and  dipping chocolate.  If you want to add flavor to the filling, you’ll need whatever you want for that.  In my case, I used about 3 oz of pineapple juice, and about 1/2 tbsp of honey.  My worry with the pineapple, juice, however, was that it would make the filling too runny, which causes problems when the dipping process begins.


  • 6 Jalapenos
  • 8 oz cream cheese
  • 1/2 to 1 cup powdered sugar, depending on desired sweetness
  • Optional: Extra flavor for the filing
  • Chocolate for dipping

Makes about 4 dozen.


  1. Cut the tops off the peppers, and core them.  I just slice down the insides of the pepper to free the middle part with all the seeds, and that seems to do the trick well enough.  IMG_5566
  2. Mix up your filings.  I use about equal parts cream cheese and powdered sugar.  Ultimately, it goes by taste, if you want it sweeter, add more powdered sugar.  If you like the cream cheeese flavor, then use less, or none.  Personally, for this, I want it to be sweet.  This is when you’d add whatever additional flavor you’d want as well.  IMG_5574
  3. Fill ’em up!  Since my pineapple filling was on the runny side, I transferred it to a measuring cup with a pour spout on it, and just poured it into the peppers.  The honey filling, since it was thicker, I used a baggy, cut the corner off, and piped it in.  Once they’re full, pop ’em in the freezer until they’re frozen.
  4. Once frozen, remove the peppers, and slice them.  You’ll want to be sure you have a nice, sharp knife for this, as the peppers are pretty solid when frozen.  I slice them into about 1/4 inch thick slices, and lay them onto a cookie sheet lined with wax paper, and put them back in the freezer while I prepare the chocolate.  (Note:  This is where I noticed that, yes, the pineapple juice did cause some issues.  Even after being in the freezer for about 3.5 hours, the filling was still on the runny side.  Luckily, it had thickened up enough that I could make it work, it was just a bit of a sloppy mess.  Had they been in the freezer overnight, I think the juice actually would have improved things, as it would have turned more into a solid.  Maybe.  I don’t know.  Moving on!)IMG_5600
  5. Melt the chocolate according to the instructions for whatever chocolate you have.  I like to use the Ghiradelli dipping chocolate, it’s simple and tastes great.
  6. This is the part of the recipe I’m still working out.  Dipping/coating these things.  Dipping doesn’t work well, as the filling doesn’t adhere to the pepper well, so it has a tendency to fall out and just get mixed into the chocolate.  So far, what’s worked best for me, is to use the back of a spoon to ‘paint’ a layer of chocolate over the top of the slices.  Then refreeze that for a few minutes.  Once that’s done, I dip each slice halfway into the chocolate, let that set, then go back and dip the other half.  They don’t come out as the prettiest things on the planet, but it works.  If you have a better idea, I’m all ears, leave a comment down below!
  7. Once that’s done, I keep them frozen or refrigerated until they are ready to be consumed.

There’s a lot of bugs still to be worked out in this recipe, but this is only the second time I’ve made these, and the first was two years ago.  If you have ideas about what could improve any of this, let us know in the comments.

I know this isn’t a snack for everyone.  Quite a few people wouldn’t even consider eating jalapenos and chocolate at the same time.  But that’s fine, it leaves more for the rest of us!

Thanks for reading!

Published by Justin

I'm a Woodworker and Maker, the guy behind the Bear Maked brand.

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