Baked Jalapeño Poppers

Name: Baked Jalapeño Poppers
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 12
Ingredients: 12 large jalapeño peppers; 8 oz 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 tsp garlic powder; ¼ tsp onion powder; ¼ tsp fine sea salt; ⅓ cup grated sharp cheddar cheese; 2 tbsp crumbled feta cheese, optional; 1 big handful Kettle Brand Country Style Barbecue potato chips

By Cookie and Kate · Cookie and KatePublic

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This lightened-up baked jalapeño popper recipe will be a big hit! They’re stuffed with fresh, herbed cream cheese, and topped with a crispy and irresistible barbecue potato chip topping. Plus, they’re vegetarian and gluten free. Recipe yields 12 stuffed peppers.

Prep: 25 min
Cook: 10 min
Total: 35 min
Servings: 12

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Recipe source

This recipe was taken from Baked Jalapeño Poppers · by Cookie and Kate. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 12 people

Cooking for

12large jalapeño peppers
225 gcream cheese, at room temperature
0.25 cupchopped fresh cilantro, plus 1 tablespoon for garnish
0.25 cupchopped green onion, plus 1 tablespoon for garnish
0.25 tspgarlic powder
0.25 tsponion powder
0.25 tspfine sea salt
0.33 cupgrated sharp cheddar cheese
2 tbspcrumbled feta cheese, optional
1big handful Kettle Brand Country Style Barbecue potato chips

Steps

1
Preheat the oven to 220°C and line a large, rimmed baking sheet with parchment paper for easy clean-up. Cut off one-third of each pepper lengthwise (see photos). Use a small spoon (a serrated grapefruit spoon works great) to scoop out the seeds and membranes from each pepper, and discard those pieces.
2
In a bowl, combine the cream cheese, ¼ cup chopped cilantro and green onion, garlic powder, onion powder and salt. Stir to combine.
3
Stuff the peppers with the cream cheese mixture (you might have a small amount left over). Top each of the peppers with a small mound of cheese lengthwise.
4
Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden.
5
Meanwhile, place a big handful of chips in a food processor and process until the chips are broken into tiny pieces (or, you can crush them under a rolling pin). Stir the feta, if using, and the remaining 1 tablespoon of cilantro and green onion into the chips.
6
Transfer the jalapeño poppers to a large serving dish and top each pepper with the crushed chip mixture. Serve!

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Per portion

Calories: ~0.2 kcal
Protein: ~0 g
Fat: ~0 g
Carbs: ~0 g
Fiber: ~0.1 g
Sodium: ~49 mg

2 ingredients still need USDA food links. large jalapeño peppers, garlic powder, onion powder, grated sharp cheddar cheese, crumbled feta cheese, optional are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 12-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk

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