Baked Jalapeño Poppers
Total Time
35 minutes
Prep Time
25 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(110)
Ingredients
12 peppers
- 12 large jalapeño peppers
- 8 ounces cream cheese, at room temperature
- ¼ cup chopped fresh cilantro, plus 1 tablespoon for garnish
- ¼ cup chopped green onion, plus 1 tablespoon for garnish
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon fine sea salt
- ⅓ cup grated sharp cheddar cheese
- 2 tablespoons crumbled feta cheese, optional
- 1 big handful Kettle Brand Country Style Barbecue potato chips
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Preparation
Chef’s notes
Storage suggestions:
If you have leftovers, they keep well in the refrigerator, covered, for up to 3 days. Gently reheat in the microwave or oven before serving.
Prepare in advance:
You could stuff the peppers in advance and refrigerate for later. When it’s time to bake, top them with cheese and proceed as written.