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Cheese-filled spicy pepper snack
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Cheddar jalapeño (30 g) has 93 calories. That works out to 310 calories per 100 g. It contains 7.4 g of carbs, 2.9 g of protein, 5.9 g of fat and 0.6 g of fiber. Its 55.5 mg of Phosphorus covers 8% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 30 g
93
KCAL / 30G
Carbs
7.4g
· 3% DV
Protein
2.9g
· 6% DV
Fat
5.9g
· 8% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 31% · Protein 12% · Fat 57%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 93 kcal | |
| Total fat | 5.9 g | 8% |
| Saturated fat | 2.52 g | 13% |
| Trans fat | 0.12 g | |
| Sodium | 186 mg | 8% |
| Total carbohydrate | 7.4 g | 3% |
| Fiber | 0.6 g | 2% |
| Protein | 2.9 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 30 g | 93 kcal |
| 1 piece (small) | 20 g | 62 kcal |
| 1 piece (large) | 45 g | 140 kcal |
| 2 piece (double) | 60 g | 186 kcal |
| 1 serving (medium) | 75 g | 233 kcal |
| 100 g | 100 g | 310 kcal |
| 4 piece (jumbo) | 120 g | 372 kcal |
| 1 serving (large) | 120 g | 372 kcal |
| 1 cup (shredded) | 140 g | 434 kcal |
Calculated from 310 calories per 100 g.
Cheddar jalapeños are jalapeño peppers filled with cheddar cheese, often served as a hot snack or appetizer. Prepared versions may be whole, sliced, or coated, so their texture and cooking method can vary by product.
To make cheddar jalapeños, remove the stems and seeds, fill the peppers with cheddar, and cook until the peppers soften and the cheese melts. You can season the filling or add herbs, then bake or pan-fry them.
Yes, cheddar jalapeños can be noticeably spicy because jalapeño heat varies from pepper to pepper. Cheddar makes the flavor richer but does not remove the heat. Removing the seeds and pale inner ribs before cooking can make homemade ones milder.
Cook frozen cheddar jalapeños according to the package directions, since coating and size affect the required method and time. They can often be baked or air-fried straight from frozen; avoid thawing first unless the instructions specifically call for it.
Sour cream, ranch, or a yogurt-based dip pairs well with cheddar jalapeños and can soften the sensation of heat. Avocado dip or a mild tomato salsa also works, especially when serving them as part of a snack platter.
Yes, cheddar jalapeños can be cooked in an air fryer. Arrange them in a single layer and use the package instructions for prepared products; for homemade ones, check that the pepper is tender and the filling is melted before serving.
Yes, homemade cheddar jalapeños can be frozen. Freeze them in a single layer first, then transfer them to a sealed freezer-safe container. For packaged versions, follow the label’s freezing and thawing directions, and do not refreeze after thawing.
To make cheddar jalapeños less spicy, remove the seeds and the pale inner ribs before filling the peppers. Once cooked, the heat cannot be removed, but serving them with sour cream or another dairy-based dip can ease the burning sensation.
Keep leftover cheddar jalapeños covered in the refrigerator and eat them within a few days. Refrigerate them promptly rather than leaving them out for an extended period; for a packaged product, follow its after-opening storage instructions.
Reheat cheddar jalapeños in an oven or air fryer to help the outside stay crisp. A microwave works, but it can soften any coating. Heat until the centers are hot, and avoid repeatedly cooling and reheating the same leftovers.
Vitamins
B12
0.17µg · 7% DV
Vitamin C
5.4mg · 6% DV
Vitamin A
49.5µg · 6% DV
B2
0.07mg · 5% DV
Minerals
Sodium
186mg · 8% DV
Phosphorus
56mg · 8% DV
Calcium
63mg · 6% DV
Selenium
2.55µg · 5% DV
Potassium ⭐
51mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 93 calories in 1 piece (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cheddar jalapeño is a spicy pepper snack made by filling jalapeño peppers with cheddar cheese. It is often breaded and fried, or baked, and is familiar as a bar or party appetizer in the United States. You may also find it served as a shareable snack at casual gatherings elsewhere.
The pepper brings a sharp heat, while the melted cheddar makes the centre creamy and savoury; a crisp coating adds crunch when used. It is relatively rich in fat, with some protein and fibre, so a piece can feel substantial. Serve it with a cooling dip or alongside fresh vegetables, and choose a baked version if you want a less greasy snack.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.52g
MONOUNSATURATED
1.83g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 27:1
Above the ideal 4:1 (27:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.