- Food: Baked Jalapeno Poppers
- Writer: Nicolas Wilson
- Content-Type: Food Blog
It’s football season, which means it’s past time for this food site to post a decent jalapeo popper recipe!
These jalapeno poppers are lighter than most since they’re baked rather than fried, and they’re also free of bacon (more on that in a minute).
These jalapeno poppers are loaded with a fresh, herb-infused cream cheese filling and topped with just enough golden cheddar cheese.
They’re absolutely excellent, and they’re not at all greasy. This popper, if a popper could be gourmet, is it! They’re going to be your new favorite, I believe.
My assistant-turned-friend Megan’s husband’s birthday party provided the inspiration for these stuffed jalapeos. All of the attendees brought snacks for the celebration, and a couple even brought Cookie and Kate dishes, which was a nice surprise.
I was envious of the jalapeno poppers wrapped in bacon that someone brought. I can appreciate the crisp, rich, smoky flavor that bacon must have added to those poppers as a vegetarian and previous bacon enthusiast.
I returned home determined to produce bacon-free jalapeno poppers that were just as tasty. Kettle Brand approached me for sponsorship at the time, and they sent me the most incredible Organic Country Style Barbecue potato chips.
Potato chips are one of my favorite foods, and they made my jalapeno popper dreams come true!
I can’t get enough of the barbecue potato chips, which have a similar crisp, rich, smoky flavor. Bonus? Because the chips are gluten-free, these poppers are also gluten-free. Everyone gets a popper!
Notes & Tips for AD Jalapeno Poppers
Peppers: How to Cut Them
Most jalapeno popper recipes call for halving the peppers, but there’s a better method! You’ll have a stronger pepper shape to stuff if you chop off the top one-third of the pepper lengthwise. In the oven, it will keep its shape better, and you’ll be able to stuff a little more into each one.
Cheddar cheese is sprinkled on top.
I simply topped each popper with a small bit of cheese before baking, rather than adding cheese into the cream cheese mixture (which causes the mixture to bubble up and turn the poppers to the side).
You’ll get the best of the cheese flavor (the golden part) without any of the hassles.
Maintain vigilance over them.
Around 11 to 12 minutes into baking, take the poppers out of the oven as the cheese begins to become brown. If you cook the poppers for too long, the cheese will turn them to the side.
But don’t worry if this happens; simply scoop it back inside with a spoon. In either case, you’re going to cover them in a potato chip-and-herb combination.
Crush your chips the right way
You can crush the chips by pulsing them in a food processor until they’re fine crumbs. You can crush them with a rolling pin or smash them about in a tough bag if you don’t have one.
|Time to Prepare: 25 minutes
Time to cook: 10 minutes
35-minute total time
12 peppers per batch
This recipe for lightened-up baked jalapeno poppers is sure to be a hit! They’re packed with herbed cream cheese and topped with a crispy barbeque potato chip topping.
They’re also gluten-free and vegetarian. 12 stuffed peppers are made using this recipe.
- 12 large jalapeño peppers
- ¼ cup chopped fresh cilantro, plus 1 tablespoon for garnish
- ¼ cup chopped green onion, plus 1 tablespoon for garnish
- 8 ounces cream cheese, at room temperature
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 tablespoons crumbled feta cheese, optional
- ¼ teaspoon fine sea salt
- ⅓ cup grated sharp cheddar cheese
- 1 big handful of Kettle Brand Country Style Barbecue potato chips
- Preheat the oven to 425°F and prepare a large, rimmed baking sheet with parchment paper to make cleanup easier. One-third of each pepper should be cut lengthwise (see photos). Scoop out the seeds and membranes from each pepper with a small spoon (a serrated grapefruit spoon works well) and discard.
- Combine the cream cheese, 1/4 cups cilantro and green onion, garlic powder, onion powder, and salt in a mixing bowl. To blend, stir everything together.
- Using the cream cheese mixture, stuff the peppers (you might have a small amount left over). Place a small mound of cheese along the length of each pepper.
- Bake for 10 to 13 minutes, or until the cheese has started to bubble and turn brown.
- Meanwhile, in a food processor, combine a large handful of chips and process until they are broken into little bits (or, you can crush them under a rolling pin). If using, combine the chips with the remaining 1 tablespoon of cilantro and green onion.
- Transfer the jalapeno poppers to a large serving dish and sprinkle the smashed chip mixture on top of each pepper. Serve!
- STORAGE SUGGESTIONS: If you have any leftovers (which is doubtful! ), they will keep for up to 3 days in the refrigerator, covered. Before serving, gently warm in the microwave or oven.
- PREPARE AHEAD OF TIME: I haven’t tried it, but I believe you could stuff the peppers ahead of time and store them in the refrigerator. When it’s time to bake, sprinkle them with cheese and follow the recipe’s instructions.