Chili Pimento Cheese Poppers
User Reviews
5.0
3 reviews
Excellent
Chili Pimento Cheese Poppers
Report
These FAST EASY and TASTY Chili Pimento Cheese Poppers will have your friends and family banging the table for MORE!
Share:
Ingredients
For the Poppers
- 6 large fresh jalapeno peppers
- 2 tbs vegetable oil
- 15 oz No beans Chili
- 12 oz Pimento Cheese
Topping
- ½ Cup mayonnaise
- 4 oz cream cheese
- ½ cup Parmesan Cheese
- 2 oz canned diced green chilis
- chives For Garnish, optional
Add to Shopping List
Instructions
- Preheat the oven to 375. Cut the jalapenos in half lengthwise. Remove all seeds and ribs. (I use a spoon - see photo instructions).
- In a 10 inch iron skillet or oven safe skillet, heat 2 tbs vegetable oil over medium heat. Place the jalapeños open side down on the hot skillet and allow each to cook until the face is browned - about 2 minutes. Remove from the heat. Turn the peppers over so that the open side is facing up. You can remove them from the pan if you like for the next step.
- Spoon about 1 teaspoon of No Beans Chili in the bottom of each pepper (amount will depend on the size of the pepper). Top with a teaspoon of pimento cheese. Place back into the skillet - open side up and place skillet into the oven. Bake at 375 for 15 minutes until the cheese melts.
- While peppers are baking, mix the ingredients together for the topping. Place in a small oven safe dish and place into the oven alongside the peppers. When peppers are done the topping should be heated through as well.
Notes
- SUBSTITUTIONS
- When removing the seeds and ribs - be careful because it could spray into your eye - and that hurts.
- If you are sensitive to peppers, wear gloves for removing the seeds and ribs.
- The peppers will not be crispy when they come from the oven, you will need to serve these with a fork.
- Don’t over fill with pimento cheese, it will just end up all in the skillet if you do.
- Allow peppers to cool slightly before serving.
- The topping/dip is good with chips. In fact the whole thing is good with chips.
- These are also great served with rice and beans (they work as an omelet filling too - just saying).
- Jalapeños - You can substitute any similarly spiced pepper or a milder pepper like a small bell pepper or a small poblano.
- Pimento Cheese - You COULD substitute regular shredded cheese, but it would lose much of it's creaminess.
- Chili - If bean-less chili isn't your thing, chili with beans will work but is much more messy. If you just don't like chili, then you could leave it off.
- Cream Cheese Topping - If it's too much cheesiness for you, you can wrap the whole thing in a bacon slice and cook it or you could just leave any topping at all off.
Nutrition Information
Show Details
Serving
1pepper
Calories
472kcal
(24%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
36g
(55%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
9g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
64mg
(21%)
Sodium
1850mg
(77%)
Potassium
351mg
(10%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
1490IU
(30%)
Vitamin C
33mg
(37%)
Calcium
343mg
(34%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 472kcal | 24% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 64mg | 21% |
| Sodium | 1850mg | 77% |
| Potassium | 351mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 1490IU | 30% |
| Vitamin C | 33mg | 37% |
| Calcium | 343mg | 34% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
