+

Easy Jalapeño Poppers

Easy Jalapeño Poppers

Ingredients (3)

  • 12 jalapeño peppers
  • 8 ounces cream cheese, at room temperature
  • 1/2 teaspoon kosher salt
Try Amazon Fresh
Nutritional Information
  • Calories206
  • Fat19.57g
  • Saturated fat10.98g
  • Trans fat
  • Carbs5.04g
  • Fiber1.18g
  • Sugar3.55g
  • Protein3.74g
  • Cholesterol62.37mg
  • Sodium229.52mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Take a break from the usual battered and deep-fried version of this bar fare: Broiling the peppers gives them a nice outer char and leaves the filling browned and bubbling. These poppers are perfect on their own or beside some fajitas.

This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.

Instructions

  1. 1Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
  2. 2Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
  3. 3Place the cream cheese and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
  4. 4Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.
Load Comments

Recommended from Chowhound

These Frying Pans Are Fire: Our Favorite Skillets for 2019
Shop

These Frying Pans Are Fire: Our Favorite Skillets for 2019

by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

9 Essential Kitchen Utensils and Which Cookware They Work With
Shop

9 Essential Kitchen Utensils and Which Cookware They Work With

by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

9 Excellent Instant Pot Accessories to Help You Eat Healthier
Shop

9 Excellent Instant Pot Accessories to Help You Eat Healthier

by Chowhound Editors | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...