There are about five hundred and seventy-three ways to make jalapeño poppers (maybe more), including turning the whole thing into a dip. So I thought I’d share a handful of my favorite ways.
First of all, these are all baked. So you don’t have to get your frying pot out, which is the last thing I’m in the mood to do if it’s summer (except for maybe funnel cake—my nemesis). As you might already know, I eat mostly vegetarian. And lately I’ve been avoiding dairy during the week (just changing up my routine for the better for a few months). If you have any restrictions like me, you’ll be happy to know that we’ve got options for all of them.
We’ve got dairy.
We’ve got non-dairy.
We’ve got meat.
We’ve got vegetarian.
We’ve even got a vegan option that’s really good!
The only thing I don’t have is a non-spicy version. You ready to make some jalapeño poppers???
For all of these variations, we’re going to start the same: prepping our peppers. Your goal is to cut them in half, and then remove all the seeds and any large veins that the seeds were attached to. You get to practice your knife skills here. Really be diligent about getting those seeds and veins out because these can become too spicy to enjoy quickly, especially if your peppers are on the large size.
One option is a traditional (creamy) filling. Here’s my favorite (makes enough to fill 8-10 large jalapeño peppers that have been cut in half):
8 oz softened cream cheese
2 oz shredded pepper jack (or cheddar) cheese
1 tablespoon mayo
a little salt + pepper
Stir together and fill the empty pepper halves. Top with crushed potato chips.
I think my favorite variation is to skip the creamy filling and simply fill the jalapeño halves with a small slice of fresh pineapple. You can wrap this in either bacon or facon. Jalapeño and pineapple are my favorite pizza tops (go sweet heat!), so it’s no wonder I love this combo for jalapeño poppers.
Now we bake these at 400°F. The bacon or potato chip versions can bake for 20-25 minutes. The facon version cooks a little faster, so you want to keep an eye on it and only cook for 10-12 minutes so you don’t burn the facon.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.