I created these Cheesy Smoky Stuffed Doritos to transform crunchy chips into bold, bite-sized snacks packed with creamy cheese and a hint of spice. They bake quickly and deliver satisfying flavor and texture in every bite—perfect for parties, game day, or solo snack time.
Why You’ll Love This Recipe
I love how these snacks combine crunchy chips with gooey, smoky cheese inside. The jalapeño adds just the right kick, while the paprika gives a touch of warmth. They’re easy to prep, simple to bake, and totally customizable depending on what I’m in the mood for.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Makes about 24 stuffed Doritos:
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4 oz cream cheese, softened
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½ cup shredded cheddar or pepper jack cheese
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1 small jalapeño, seeded and finely chopped
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¼ teaspoon smoked paprika
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Pinch of garlic powder
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Salt and pepper, to taste
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24 sturdy Doritos chips (I like using nacho cheese or cool ranch flavors)
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1–2 teaspoons olive oil or melted butter for brushing
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Optional: extra smoked paprika or chopped parsley for garnish
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Optional dips: salsa, guacamole, sour cream
Directions
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I mix the cream cheese, shredded cheese, jalapeño, paprika, garlic powder, salt, and pepper until smooth.
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I gently open each Dorito just enough to spoon in about 1 to 1½ teaspoons of the filling. I handle them carefully so they don’t crack.
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I place the stuffed Doritos on a baking sheet and lightly brush each with oil or melted butter.
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I bake at 375°F for 6 to 8 minutes, just until the cheese is melted and the chips are crisped slightly.
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I remove them from the oven and sprinkle with extra paprika or parsley, then serve warm with my favorite dip.
Servings And Timing
This recipe makes about 24 stuffed Doritos, which serves 4 to 6 people.
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Prep time: 10 minutes
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Bake time: 6–8 minutes
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Total time: around 20 minutes
Variations
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I use pepper jack or Colby cheese for different flavor profiles.
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I mix in chopped scallions or bell pepper for added crunch.
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I brush the tops with hot sauce butter or taco seasoning before baking.
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I serve with queso or ranch if I want extra dipping variety.
Storage/Reheating
These are best served fresh and warm.
If I have leftovers, I store them in foil or a loose container at room temperature and reheat in a 325°F oven for about 5 minutes. I avoid microwaving, as it softens the chips too much.
FAQs
Can I use any flavor of Doritos?
Yes, I choose whatever I’m craving—nacho cheese and cool ranch are my go-to options. They hold up well and add extra flavor.
What if I want less spice?
I skip the jalapeño or use finely diced sweet bell pepper instead. The smoky paprika keeps it flavorful without being hot.
Can I prep them in advance?
Yes, I fill them ahead and refrigerate them for a few hours. I bake just before serving so they stay crisp.
How do I avoid breaking the chips?
I choose whole, unbroken Doritos and gently press the filling in without overstuffing. A small spoon or butter knife works best.
Can I make them dairy-free?
Absolutely—I use plant-based cream cheese and dairy-free shredded cheese to keep them creamy and flavorful.
Conclusion
I love making Cheesy Smoky Stuffed Doritos when I want a quick, crunchy, and melty snack with bold flavor. They’re simple to prepare, easy to eat, and always the first thing gone when I serve them. Great for when I want comfort food with a smoky twist.
