Go Back
Cuban Sandwich Stuffed Jalapenos
Print Recipe
5 from 1 vote

Cuban Sandwich Stuffed Jalapeno Poppers

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Author: Colleen Kennedy


  • 15 jalapenos
  • 4 oz brick of Swiss cheese diced small
  • 3 slices Smithfield Anytime Favorites Hickory Smoked Premium Quarter Boneless Sliced Ham diced small
  • 5 Kosher pickles seeds removed and diced very small
  • 3/4 cup plain Panko breadcrumbs
  • 1 TBS butter
  • 1/2 TBS Dijon or yellow mustard
  • Salt & pepper


  • Preheat oven to 375 degrees.
  • Slice your jalapenos in half and clean them out with a small dessert spoon (removing stems and seeds from the insides and discard). Be careful of your eyes while you do this. Don't touch your eyes with your fingers for a while after.
  • Line jalapeno halves on a baking sheet, stuff with the ham, cheese and pickles. I prefer layering the pickles in first, followed by a mixture of the ham & cheese.
  • Press down to allow a tight fit of the mixture into the peppers.
  • Combine the Panko, butter and mustard, blend with your fingertips until completely incorporated. Season with salt & pepper.
  • Place a mound of crumbs atop each pepper.
  • Bake for 15-25 minutes, depending on your preference for pepper doneness as well as pepper size and thickness.
  • These can also be made on the grill.
  • Serve and enjoy.