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Jalapeno Poppers

If you are looking for the best Jalapeño Poppers to serve this tailgate season, then you might want to try my jalapeno poppers recipe.

Prep Time
10 mins
Cook Time
10 mins
Servings: 6
Calories: 463 kcal
Course: Side Dish , Main Course , Appetizer
Cuisine: American

Ingredients

Lamb:
  • 1 pound American Lamb
  • 1 tablespoon oil
  • 1 red onion finely minced
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon chilli powder regular or spicy
  • 2 tablespoons cilantro
Cream cheese Filling
  • 4 ounce cream cheese
  • 1 cup cheddar cheese shredded
  • 2 scallions chopped
  • 1/4 cup cilantro
  • 1/8 teaspoon salt pepper
  • 1/4 teaspoon chilli powder
Jalapeños
  • 10 large jalapenos sliced in half lengthwise, seeds and membranes removed
  • 1 cup cheddar cheese
Toppings: (optional)
  • avocado
  • tomatoes
  • sour cream
  • green onions
  • Black olives sliced
  • more cilantro

Notes

  • Use American Lamb to really taste the difference! And don’t skimp on the lamb topping!
  • You can prepare the lamb mixture fully cooked ahead of time. Store the lamb in the fridge in a sealed container for up to 5 days.
  • Make extra of the lamb mixture and use it endlessly! More recipes and uses below!
  • Pick larger size jalapeños for this recipe. They can handle more filling and are easier to work with.
  • If you want to make this recipe less spicy, just make sure you remove ALL the seeds and membranes from the insides of the jalapeño.
  • It’s best to wear gloves if you’re new to working with hot peppers.
  • The filling ingredients can be made spicier by adding chilli flakes if you want a really spicy popper recipe!
  • The jalapeño poppers are ready as soon as the cheese melts and the peppers soften up a bit.
  • Serve these as is for a delicious appetizer or add some nachos toppings for a crowd pleasing and unique nachos!
  • Leftover Jalapeno Poppers can be stored in the fridge for upto 3 days and reheated in the oven or served cold for lunch with a salad.
  • To freeze jalapeno poppers: prepare the poppers, stuff them and freeze them on the baking sheet. Bake them on the day of serving and increase baking time by 4-6 minutes.
  • To freeze baked and ready poppers, simply freeze leftovers and reheat them in the oven for 5 minutes.