Jalapeño Popper Pasta


  • 1 box (16 ounces) pasta
  • 2 tablespoons olive oil
  • 6 jalapeño peppers (2 sliced; 4 diced)
  • 1 medium onion, chopped
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 3/4 cup heavy cream
  • 1 block (8 ounces) cream cheese, softened
  • 1-1/2 teaspoons Adobo seasoning
  • 1 teaspoon black pepper
  • 1 cup shredded pepper jack cheese, divided
  • 1/2 cup shredded mild cheddar cheese


  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package directions, drain and set aside
  3. In a large cast iron (or other oven-safe) skillet, heat oil over medium heat.
  4. Sauté the 4 diced jalapeños and chopped onion un the oil until tender, about 5 minutes.
  5. Stir in the flour and cook for about 2 minutes.
  6. Add in the broth and cream, stir and cook until slightly bubbly.
  7. Whisk in the cream cheese until well blended.
  8. Season the sauce with Adobo and black pepper, adjusting to your liking.
  9. Remove the sauce from the heat and add in 1/2 cup of pepper jack and 1/2 cup of cheddar cheeses, and stir until melted.
  10. Pour the cooked pasta into the sauce and stir until well blended.
  11. Sprinkle the remaining pepper jack cheese on the top.
  12. Evenly distribute the sliced jalapeños on top of the cheese.
  13. Place the skillet into the oven and bake for about 15-20 minutes.
  14. Serve hot and enjoy.

The inspiration for this spicy dish can be found here.

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