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
Step 1
Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
Step 2
Cut off one-third of each pepper lengthwise. Use a small spoon to scoop out the seeds and membranes from each pepper, and discard those pieces.
Step 3
In a bowl, combine the cream cheese, ¼ cup chopped cilantro and green onion, garlic powder, onion powder and salt. Stir to combine.
Step 4
Stuff the peppers with the cream cheese mixture. Top each of the peppers with a small mound of cheese lengthwise.
Step 5
Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden.
Step 6
Meanwhile, place a big handful of chips in a food processor and process until the chips are broken into tiny pieces. Stir the feta, if using, and the remaining 1 tablespoon of cilantro and green onion into the chips.
Step 7
Transfer the jalapeño poppers to a large serving dish and top each pepper with the crushed chip mixture. Serve!
Step 8
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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.
