Everyone loves a good crunchy, perfectly salted tortilla chip. They easily complete sandwiches, make turkey chili 10x better than it already is, and just so happen to be the perfect companion to guacamole. With the big game around the corner, it’s time to put those chips to good use.
When I was growing up, there were several ‘staple’ grocery items my Mom always purchased: sesame bagels with extra salty butter, crunchy carrots with hummus, leafy green salads, ice cream and… tortilla chips! She always had a bag of chips open and ready to be devoured. #ChipAddictSince1993
I’m curious: what’s your favorite tortilla chip? Personally, I love Way Better Snacks, Siete Grain Free Chips (OMG SO GOOD YOU MUST TRY) and of course, the original Sun Chips. We’re definitely a chip family over here. Every time I go over to Tony’s parent’s house, they have at least 6 bags of chips at their house.
Because we’re serious chip lovers over here a few years back I had to create these tortilla chip-crusted baked healthy baked jalapeño poppers that are way better than the fried version at Applebee’s. A delicious mouthful that’s PERFECT for your game day eats.
Fall in love with baked jalapeño poppers
As you probably already know, jalapeño poppers are typically fried. While delicious, I’ve found the greasiness can leave you feeling a little blah. So when I was dreaming up this recipe a few of years back I thought, why not bake them? You’ll know the exact ingredients that are being used and they’re just as delicious (if not more).
Plus, they couldn’t be easier to make right in your oven. No hot oil required!
Everything you’ll need to make these jalapeño poppers
These easy jalapeño poppers are made with 6 simple ingredients and are SO fun to make and customize. Here’s what you’ll need to make them:
- Jalapeños: the star of the show, of course! You’ll split them in half and take out the insides before filling them.
- Tortilla chips: instead of regular breadcrumbs we’re jazzing these babies up with your fav tortilla chips. I suggest using a flavored version!
- For the filling: you’ll fill each jalapeño half with a mixture of cream cheese, shredded cheddar cheese or Mexican cheese, and milk.
- Eggs: before baking them, you’ll also need to roll the jalapeño poppers in an egg wash so that they bake up nice and golden brown.
Can I make them dairy free?
Sure! Simply use your favorite dairy free cream cheese, shredded cheese, and milk.
Customize your jalapeño poppers
There are so many fun ways to jazz up these healthy jalapeno poppers. Here’s what I can recommend:
- Use fun chips. Impress guests by making the poppers with a few different, fun chip flavors! As I mentioned I love Sriracha Way Better Snacks Chips, Garden Salsa or Cheddar Sun Chips, and Nacho Siete Chips.
- Add a kick of heat. If you love spice like I do, feel free to leave some of the jalapeño membranes and/or seeds in and assemble the jalapeño poppers as directed. You could also use a spicy shredded cheese or even spicy tortilla chips.
- Get indulgent. Try mixing in some cooked bacon bits with the cream cheese mixture for added savory, indulgent flavor.
- Mix in a boost of flavor. I think some chopped chives, onion powder, or garlic powder would also be delicious stirred into the cheese mixture.
How to make the best baked jalapeño poppers
These baked jalapeno poppers made the ultimate party appetizer or snack and just so happen to be a breeze to make. Here’s how to make them:
- Prep your jalapeños. Slice your jalapeños in half lengthwise, then scoop out all the seeds and membranes.
- Mix the cheese. Mix together the cream cheese, shredded cheese, and milk until it’s well combined.
- Fill the poppers. Use a small spoon to scoop the cheese mixture into each jalapeño half.
- Roll & coat. Smash your tortilla chips in a bag, then pour them into a bowl. Drench each jalapeño popper in the egg coating, then roll them in your tortilla chips.
- Bake & serve! Finally, bake them up, serve them, and watch your guests devour!
Can I prep them ahead of time?
Yes! Simply slice your jalapeños and mix together the cream cheese filling. Store them in separate airtight containers in the fridge for up to 3-5 days. Assemble the poppers as directed once you’re ready to enjoy them!
Store any leftovers in an airtight container in the refrigerator for up to 3-5 days. I recommend reheating them in the oven so that they stay extra crispy!
More appetizers you’ll love
Get all of my appetizer recipes here!
If you make these jalapeño poppers, please be sure to rate the recipe and leave a comment below! It makes a difference and I love hearing from you! You can also show me your creations by tagging #ambitiouskitchen on Instagram.
Tortilla Chip-Crusted Baked Jalapeño Poppers
Tortilla chip-crusted baked jalapeño poppers that are fun, delicious, and better than the fried version! This easy jalapeño poppers recipe is the perfect appetizer for holidays and game days and is ready in around 30 minutes.
- 10 Jalapeños, sliced in half, membranes and seeds removed
- 40 of your favorite tortilla chips (I suggest a flavored version)*
- 4 oz light cream cheese
- ½ cup shredded Mexican cheese
- 1 tablespoon almond milk (regular milk also works)
- 1 egg
- 1 egg white
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or foil.
In the bowl of a food processor or blender, add the tortilla chips and process until they resemble fine crumbs (like bread crumbs). Transfer to a shallow bowl and set aside.
In a separate bowl, mix together cream cheese, shredded cheese and milk until combined. Set aside.
In another separate bowl, beat together egg and egg white. Set aside.
Stuff each jalapeno half with cream cheese mixture. Do not overfill.
Dip each stuffed pepper half in the egg mixture completely, then roll the pepper in the chip mixture and place pepper on the prepared baking sheet. Repeat with each pepper.
Bake for 15-20 minutes or until cheese is bubbly. Serve while the poppers are hot!
See the full post for tips, tricks and easy ways to customize your jalapeño poppers!
Serving: 1jalapeño popperCalories: 58calCarbohydrates: 4.5gProtein: 1.8gFat: 3.7gSaturated Fat: 1.4gFiber: 1g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on January 20th, 2019, and republished on February 5th, 2024.