Sometimes you just need something warm and cheesy. These baked jalapeno poppers give you all the flavor without the heavy frying. They are perfect for your next football Sunday or family gathering.
You can whip these up in just 35 minutes. They use simple ingredients you likely already have. Your family will love the satisfying crunch of the tortilla chip topping.
Why This Recipe Is a Winner
This recipe is a great choice for a healthy reset. We use light cream cheese and baked chips to keep it fresh. It is perfect for busy fall nights when you need a quick snack.
You get a creamy filling paired with a golden, toasted crust. The sharp cheddar adds a bold punch of flavor. It is a crowd-pleaser that feels much lighter than the traditional version.
Simple Method
Making these poppers is very straightforward. You just mix the filling and stuff the peppers. Dipping them in chips is fun and easy for beginners. Even if you rarely cook, you can master these baked jalapeno poppers quickly.
Simple Ingredients
These snacks rely on mostly pantry staples and fresh peppers.
- 12 large jalapeno peppers, halved lengthwise and seeds removed
- 4 oz light cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 cup crushed baked tortilla chips
Step-by-Step
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a medium bowl, mix together the softened light cream cheese, shredded cheddar cheese, garlic powder, and onion powder until well combined.
- Fill each jalapeno half with the cheese mixture, leveling the top with a spoon or spatula.
- Dip the cheese-filled side of each jalapeno into the crushed tortilla chips, pressing gently to ensure the topping adheres.
- Place the stuffed peppers on the prepared baking sheet with the chip-covered side facing up.
- Bake for 18 to 20 minutes until the jalapenos are tender and the chip topping is toasted and golden.
- Remove from the oven and allow to rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve these warm on a large platter. They look beautiful next to fresh veggie sticks and cold ranch dressing. You can also pair them with a light lime crema. Pack them into containers for a fun weekend lunch treat.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, place them in a 350°F oven for 10 minutes. This helps the chip topping stay nice and crispy. Avoid the microwave as it can make the peppers soggy.
Tips for Best Results
- Wear gloves while slicing and seeding the jalapeno peppers.
- Don’t skip the five-minute rest time after baking.
- Avoid overfilling the peppers to prevent the cheese from bubbling over.
- Use a food processor to crush the chips into fine crumbs.
- For game day, double the batch because they go fast.
- Sprinkle a little extra cheddar on top for more color.
Ways to Switch It Up
- Swap the cheddar for pepper jack for an extra kick.
- Use dairy-free cream cheese and shreds for a vegan-friendly version.
- Add a sprinkle of smoked paprika to the chip topping.
- Mix in some crumbled turkey bacon for a smoky flavor.
Common Questions
Are these poppers very spicy?
Most of the heat is in the seeds and ribs. If you remove them carefully, the peppers are quite mild. You get a nice warmth without too much fire.
Can I make these ahead of time?
You can stuff the peppers a few hours early. Wait to add the chips until just before baking. This ensures the topping stays perfectly crunchy in the oven.
I hope these crunchy poppers become a favorite at your house. They are the perfect way to enjoy a cozy fall afternoon. Happy cooking!
— Alex
Easy Lightened-Up Chip-Topped Baked Jalapeno Poppers
Ingredients
- 12 large jalapeno peppers, halved lengthwise and seeds removed
- 4 oz light cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 cup crushed baked tortilla chips
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a medium bowl, mix together the softened light cream cheese, shredded cheddar cheese, garlic powder, and onion powder until well combined.
- Fill each jalapeno half with the cheese mixture, leveling the top with a spoon or spatula.
- Dip the cheese-filled side of each jalapeno into the crushed tortilla chips, pressing gently to ensure the topping adheres.
- Place the stuffed peppers on the prepared baking sheet with the chip-covered side facing up.
- Bake for 18 to 20 minutes until the jalapenos are tender and the chip topping is toasted and golden.
- Remove from the oven and allow to rest for 5 minutes before serving.
