Baked Jalapeño Poppers
These baked jalapeño poppers are stuffed with herbed cream cheese and topped with a crunchy potato chip topping. Vegetarian, low in carbs, and rich in protein and fiber, they’re perfect for snacks, appetizers, or quick weeknight treats. Ready in just 35 minutes, they’re a flavorful and easy way to enjoy spicy, cheesy goodness.
Equipment
- Large rimmed baking sheet (1)
- Parchment paper (enough to line sheet)
- Small spoon or grapefruit spoon (1)
- Mixing bowl – 1
- Food processor or rolling pin (for crushing chips)
Ingredients
- 12 large jalapeño peppers
- 8 ounces cream cheese room temperature
- ¼ cup fresh cilantro chopped
- 1 tablespoon fresh cilantro for garnish
- ¼ cup green onions chopped
- 1 tablespoon green onion for garnish
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon fine sea salt
- ⅓ cup sharp cheddar cheese grated
- 2 tablespoons feta cheese crumbled (optional)
- 1 large handful Kettle Brand Country Style Barbecue potato chips
Instructions
- Prepare the Oven and Baking Sheet: Begin by preheating your oven to 425°F (220°C). While the oven warms, line a large rimmed baking sheet with parchment paper.This ensures that the poppers won’t stick, making cleanup easy and keeping your peppers intact and attractive after baking. Set the prepared sheet aside so it’s ready once the peppers are stuffed.
- Trim and Clean the Jalapeños: Take each jalapeño pepper and slice off approximately one-third of the top lengthwise to create an opening for the filling. Using a small spoon, such as a grapefruit or teaspoon, carefully scrape out all seeds and membranes. Removing the seeds not only reduces excess heat but also creates a smooth cavity for the creamy filling. Pat the peppers dry with a paper towel if they feel wet.
- Make the Herbed Cream Cheese Filling: In a medium mixing bowl, combine 8 ounces of softened cream cheese, ¼ cup chopped fresh cilantro, ¼ cup chopped green onions, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ¼ teaspoon fine sea salt. Mix thoroughly with a spoon or spatula until smooth and creamy, ensuring the herbs and spices are evenly distributed throughout the cheese. Taste a tiny amount and adjust seasoning if desired.
- Stuff the Jalapeños with Cheese: Using a small spoon or butter knife, fill each hollowed-out jalapeño pepper with the prepared cream cheese mixture. Gently press the filling into the cavity to ensure it holds but avoid overstuffing to prevent spilling during baking. Leave a little space at the top to add the cheese topping in the next step.
- Top with Cheddar Cheese: Sprinkle a small mound of grated sharp cheddar cheese over the cream cheese in each pepper. This layer will melt during baking, creating a golden, bubbly topping that enhances both flavor and texture. If you’d like extra richness, sprinkle a little crumbled feta on top as well.
- Bake the Jalapeños: Arrange the stuffed peppers evenly on the prepared baking sheet. Place them in the preheated oven and bake for 10-13 minutes. You’re looking for the cheese to bubble and start turning lightly golden on top.Keep an eye on them to prevent burning, as oven temperatures can vary.
- Prepare the Crunchy Chip Topping: While the jalapeños bake, take a large handful of barbecue-flavored potato chips and crush them into fine pieces. You can use a food processor for a uniform texture or place the chips in a sealed plastic bag and gently crush them with a rolling pin. In a small bowl, stir the crushed chips together with the remaining 1 tablespoon of chopped cilantro and 1 tablespoon chopped green onions. Add feta here if desired.
- Assemble the Final Poppers: Once the jalapeños are baked, carefully transfer them to a serving plate. Immediately sprinkle the prepared crushed chip mixture over the top of each pepper, pressing lightly so it adheres to the melted cheese. This adds a satisfying crunch and an extra layer of flavor to every bite.
- Serve and Enjoy: Serve the baked jalapeño poppers warm. They make a perfect appetizer, party snack, or side dish for any meal. Leftovers can be stored in a covered container in the refrigerator for up to three days. Reheat gently in the oven or microwave before serving to maintain the cheesy texture.
Notes
- For milder peppers, remove all seeds and membranes completely; leaving a few seeds adds extra heat.
- Cream cheese should be at room temperature for smooth, easy mixing.
- Barbecue potato chips provide a sweet and smoky crunch, but plain or flavored chips can also work.
- Jalapeños can be prepped a few hours in advance and kept in the refrigerator until ready to bake.
- Avoid overbaking to prevent the cheese from becoming dry or the peppers from losing their crisp texture.
- Optional feta cheese adds tanginess, but can be omitted for a milder flavor.
