Jalapeño Poppers Recipe

Jalapeño poppers

1. 1

   Prepare jalapeños

   Preheat the oven to 400°F (200°C). Wearing gloves if preferred, slice each jalapeño lengthwise in half. Use a small spoon to scoop out seeds and membranes to reduce heat, leaving a hollow cavity for the filling. Arrange jalapeño halves cut side up on a baking sheet lined with parchment or lightly greased.

2. 2

   Make filling

   In a medium bowl, combine the shredded cooked chicken, softened cream cheese, shredded cheddar, crumbled bacon (if using), chopped green onions, garlic powder, salt, and black pepper. Mix thoroughly until well combined and smooth. Taste and adjust seasoning as needed.

3. 3

   Fill jalapeños

   Using a spoon, divide the chicken-cream cheese mixture evenly among the 8 jalapeño halves (about 2 tablespoons per half). Press the filling gently so it mounds slightly above the rim but does not overflow.

4. 4

   Brush and bake

   Lightly brush the exposed edges of the jalapeños and the filling with the teaspoon of olive oil to promote browning. Bake in the preheated oven for 12–16 minutes, until the jalapeños are tender and the filling is hot and starting to brown on top. If you prefer a crispier top, switch to broil for 1–2 minutes—watch closely to avoid burning.

5. 5

   Prepare toppings

   While the poppers bake, combine the diced tomato with a pinch of salt and the chopped cilantro or parsley. Stir the sour cream to loosen its consistency if needed.

6. 6

   Assemble and serve

   Remove the poppers from the oven and let them rest for 2 minutes. Top each baked jalapeño half with a small dollop (about 1 tablespoon total per 2 halves) of sour cream and a spoonful of the diced tomato mixture. Serve warm with lime wedges on the side if desired.