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.
12 large jalapeño peppers
8 ounces cream cheese, at room temperature
1/4 cup chopped fresh cilantro, plus 1 tablespoon for garnish
1/4 cup chopped green onion, plus 1 tablespoon for garnish
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon fine sea salt
1/3 cup grated sharp cheddar cheese
2 tablespoons crumbled feta cheese, optional
1 big handful Kettle Brand Country Style Barbecue potato chips
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.
In a bowl, combine the cream cheese, 1/4 cup chopped cilantro and green onion, garlic powder, onion powder and salt. Stir to combine.
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.
Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden.
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.
Transfer the jalapeño poppers to a large serving dish and top each pepper with the crushed chip mixture. Serve!
Storage suggestions: If you have leftovers (which is unlikely!), they keep well in the refrigerator, covered, for up to 3 days. Gently reheat in the microwave or oven before serving.
Prepare in advance: I haven’t tried, this, but I believe 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.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.