Baked Jalapeño Poppers
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 time
- 25 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Preheat the oven to 425 degrees Fahrenheit 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!