This post has been sponsored by Frito-Lay. All thoughts and opinions are my own.
Everyone needs a good jalapeno popper recipe. I’m sharing mine today, because it has two secret ingredients that takes the classic jalapeno popper from good to great!
Are you ready? Here you go: (1) onion jam in filling because you need something sweet to offset all that creamy filling and (2) Crushed Ruffles® Jalapeno Ranch Flavored Potato Chips on top for some added texture and crunch. Two simple things that will level up your popper game.I made these over the weekend for a little get together, and they disappeared in seconds. Which got me thinking about how popular jalapeno poppers are. I had no idea. I grew up in a pretty traditional Vietnamese home which translated to – traditional Vietnamese meals. Any “American” meals we had were always thoroughly botched, but back then I didn’t know better.
I mean who knew, that dishes like spaghetti was meant to be eaten as one—as in sauce on noodles—not as noodles on a plate and the sauce in a side bowl. I ate it the way it was served. That is until I had it otherwise. Back then I thought my mom had it all wrong.
And maybe she did, but what it taught me was how to play with my food. And I’ve been doing it ever since- dressing things up, switching things out, morphing one thing into another. Like how I’m going to morph these poppers into a jalapeno popper dip with a crunchy topping of those Ruffles potato chips for next week’s gathering.
Until then, enjoy these poppers as is, then stay tune because I’ll be sharing my jalapeno popper dip shortly.
A few notes:
- If you don’t have a grill you can roast these jalapeno poppers in the oven at 350 degrees F for 20 minutes or until the bacon becomes crispy.
- You can also swap out the jalapeno for something a little milder like baby bell peppers if heat is an issue.
Crunchy Grilled Jalapeno Poppers
Yield: Makes 12 poppers
- 12 oz. cream cheese, softened
- 1/3 cup crushed Ruffles® Jalapeno Ranch Flavored Potato Chips, divided use
- 2 tablespoons onion jam
- 2 teaspoons kosher salt
- 2 scallions, minced
- 1 large egg yolk
- 6 oz. cheddar cheese
- 12 large jalapeños—halved lengthwise and seeded, stems left intact
- 1 tablespoon extra-virgin olive oil
- 12 6-inch slices of bacon
- 2 tablespoons finely chopped chives
Preparation: Heat grill to 450 degrees F.
In a large bowl add the cream cheese, ¼ cup Ruffles® Jalapeno Ranch Flavored Potato Chips, onion jam, kosher salt, scallions, egg yolk and cheddar cheese; stir until well combined.
On a rimmed baking sheet, toss the jalapeños with the olive oil. Arrange them cut side up and fill it with 1 1/2 to 2 tablespoons cream cheese mixture. Wrap each stuffed jalapeño with a slice of bacon. Arrange bacon-wrapped jalapeños on the grill. Grill with the lid closed for 35 to 40 minutes.
Remove jalapeños from grill and sprinkle with remaining crushed Ruffles® Jalapeno Ranch Flavored Potato Chips and chives. Serve immediately.