Naked Corned Beef Poppers Recipe

Prepare corned beef

If using leftover or store-cooked corned beef, shred or finely chop it into small pieces (about 2 cups packed). If raw corned beef brisket, cook according to package or braise/simmer until fork-tender, then cool and shred.

In a medium bowl, combine 4 oz softened cream cheese and 1 cup shredded sharp cheddar. Mix until smooth and homogenous.

Add shredded corned beef, 3 tbsp sliced green onions, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes (if using). Fold gently until thoroughly combined. Taste and adjust seasoning; mixture should be spreadable but not runny. Chill for 15 minutes to firm up if needed.

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil or parchment and place a wire rack on top if available to allow airflow and even roasting.

Wear gloves if preferred. Slice each jalapeño lengthwise and remove seeds and membranes with a small spoon or paring knife to reduce heat (leave some membranes if you want more heat). Pat peppers dry with paper towel.

Brush the cut surfaces lightly with 1 tbsp olive oil and sprinkle the cut sides with 1 tsp kosher salt, distributing evenly.

Using a small spoon, fill each jalapeño half cavity generously with the corned beef mixture, mounding slightly. Arrange stuffed jalapeños on the prepared rack or baking sheet cut-side up, leaving a little space between pieces.

Roast in the preheated oven for 14–18 minutes, until the peppers are softened and the filling is bubbly and lightly golden on top. If you prefer a more charred top, switch to broil for the last 1–2 minutes while watching carefully to avoid burning.

While poppers roast, whisk together 1 tbsp mayonnaise, 2 tbsp sour cream, 1 tsp hot sauce, 1 tsp sweet pickle relish (or chopped dill pickle), and 1 tsp lemon juice in a small bowl until smooth. Taste and adjust hot sauce or lemon to preference.

When poppers are out of the oven, drizzle or dot the sauce over each hot popper, or serve it on the side for dipping. Sprinkle finished poppers with 1 tsp smoked paprika for color and a hint of smoky flavor.

Let cool for 2–3 minutes before serving (filling will be very hot). Serve warm as an appetizer or snack.