Name: Baked Jalapeño Poppers
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 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

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.

35 min total 25 min prep 10 min cook 12 202 cal

Instructions

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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!