A crowd favourite at any pub, potluck, game day, or holiday gathering, our Roasted Jalapeño Poppers are the perfect mix of spicy, creamy, tangy and crunchy made possible by using a goat cheese base and ground nacho topping.
When it comes to family gatherings, both Philip and I can agree that the side dishes to the main are where our cooking ability thrives. Twice Baked Potatoes, Brussels Sprout Caesar Salad and our Roasted Jalapeño Poppers are not only crowd favourites, but have become our go-to potluck recipes.
Jalapeño poppers are typically the last dish to hit the table and the first to go, it's like that chip commercial; bet you cant eat just one. The perfect mix of creamy, tangy, spicy, and if done right, crunchy. Now, if you are lucky enough to get that crunch it is likely due to them being breaded and deep fried, but there is another way to achieve that perfect texture without spending the time and energy heating up the oil and frying them a few at a time. The secret, chips. Yes, we said chips.
Using minimal ingredients, our roasted jalapeño poppers use simple steps tp easily make big batches perfect for family gatherings, game day, or those times when you just want to eat finger foods. And, because they are roasted, they are much healthier than the deep fried ones you get in the pub of freezer section.
How to Make Roasted Jalapeño Poppers
Cook the bacon
Starting on a cold pan, lay the bacon out in a single layer. Place on the stove at med-high heat and cook until crisp. Allow to cool and chop finely.
Prepare the jalapeño peppers
Part of making a perfect roasted jalapeño popper is creating the perfect base and to do this you want your peppers to lay as flat as possible and have a good lip to hold the filling without spilling over. Start by finding the flattest side of the pepper. Holding the flat part with your index finger and thumb, carefully slice the jalapeño, lengthwise, as close to the stem as possible right down the centre. Using a small small, scrape out all the seeds and pulp from the peppers.
Chef’s Tip: Roll the jalapeño poppers in the palms of your hands to loosen the seeds up before slice. This makes removing the seeds and pulp easier.
Make the filling for the Roasted Jalapeño Poppers
Typical jalapeño peppers are filled with cream cheese, cheddar, and usually some ground garlic and onion. Ours takes them to the next level by filling them with three cheeses, starting with a creamy and tangy goat cheese, parmigiano reggiano, and a little bit of cheddar. And, to max out the flavour, we add crisp bacon, garlic, and our favourite mix of Mexican spices, cumin, chili powder, and smoked paprika. Place the ingredients in a bowl and mix.
Stuff the peppers for the Roasted Jalapeño Poppers
Stuffing the peppers properly is critical to the final appearance of the peppers, so make sure it’s done right. Using a spoon and/or your hands, press the cheese mixture into each jalapeño, making it even with the cut of the pepper. Remember that the cheese is going to melt so don’t over fill them or you’re going to have a sad looking poppers.
Add the Crunch to the Roasted Jalapeño Poppers
What makes our roasted jalapeño poppers unique is the crunch factor. Using crushed tortilla chips is a great addition to your poppers, subtle and salty and a great compliment to the jalapeños. Place the ground tortilla chips in a shallow bowl. Place each stuffed jalapeño in the chips, cut side down, and press them down until the cheese is completely coated. Sprinkle additional chips on top before placing them on a baking sheet.
Roast and Serve
Set your oven at 375°, place the jalapeño poppers on the middle rack and roast for 10-12 minutes, until the jalapeños have just begun to soften. Keep an eye on them and if you see the cheese leak out of the jalapeños, remove the baking sheet from the oven. You may get a couple that leak out, but just spoon the cheese back into the pepper before serving.
Crunchy Roasted Jalapeño Poppers with Bacon
- 15 small jalapeño peppers
- 125 g goat cheese
- 150 g parmigiano reggiano
- 75 g cheddar cheese
- 6 slices bacon
- 3 cloves garlic
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon black pepper
- ½ cup crushed tortilla chips
- No. 1 | Preheat your oven to 350°.
- No. 2 | Lay the bacon strips on a skillet or frying pan in a single layer. Place the pan on your stove at medium-high heat and cook until crisp, turning once, about 7-8 minutes. Allow to cool slightly then chop finely and place in a large bowl.
- No. 3 | Meanwhile, holding the peppers with your index finger and thumb, carefully slice them in half, lengthwise, as close to the stem as possible. Using a small spoon scrape out the seeds and pulp.
- No. 4| In the large bowl with the bacon, add the goat cheese, parmigiano reggiano, cheddar cheese, garlic, chili powder, park, cumin and black pepper. Mix until combined.
- No. 5 | Using spoon and/or your hands, press the cheese filling into each pepper making it level with the top of the pepper. Scrape the edge of the pepper clean from any of the filling.
- No. 4 | Get a shallow bowl and fill with the crushed tortilla chips. Press each jalapeño popper, cheese side down into the chips to coat, then sprinkle the tops with additional crushed chips before placing them on a baking sheet.
- No. 5 | Bake the jalapeño poppers for 10-12 minutes, until the jalapeños begin to soften and the cheese just starts to melt. If any begin to leak, then they are done and can be removed. You can fix any that leak by spooning the mixture back into the pepper before serving.
- To help loosen the seeds and make them easier to remove, roll the jalapeños in your palms or on a cutting board before cutting.