Smoky Confetti Jalapeño Poppers
Yield Makes 20 poppers; serves 4 to 6
Author

Smoky Confetti Jalapeño Poppers

A fun and spicy little snack, perfect anytime. Studded with golden corn and pimientos reminiscent of confetti, these are a breeze to make, and leftovers are terrific chopped and added to scrambled eggs the next day. Any leftover filling can be slathered on a cracker, bagel, or burger. You can also make the filling and assemble the poppers up to 1 day in advance.

Ingredients

  • 10 jalapeños, halved lengthwise and seeded
  • 8 ounces (225 g) jalapeño or regular cream cheese, at room temperature
  • 1/2 cup (55 g) shredded pepper jack cheese
  • 1/4 cup (25 g) shredded smoked or regular Gruyère or gouda cheese
  • 1/2 teaspoon mild pimentón (smoked paprika)
  • 1/4 teaspoon garlic salt
  • 1/4 cup (35 g) fresh or thawed frozen yellow corn kernels
  • 2 tablespoons drained and finely chopped jarred pimientos
  • Olive oil for drizzling (optional)
  • Flaky salt and red pepper flakes, for sprinkling (optional)

Instructions

  1. Preheat the oven to 375ºF (190°C). Arrange a rack in the center and place the jalapeños cut side up on a parchment lined sheet pan.
  2. In a food processor, pulse together the cream cheese, 1/4 cup (30 g) of the pepper jack cheese, the Gruyère, pimentón, and garlic salt until smooth and creamy. Transfer the cheese mixture to a bowl and gently fold in the corn and pimientos with a rubber spatula.
  3. Using a small offset spatula, fill each jalapeño cavity with the cheese filling, dividing it evenly. To make these ahead, cover the pan with plastic wrap and refrigerate for up to 24 hours. To bake now, sprinkle the remaining 1/4 cup (30 g) jack cheese over the jalapeños. Bake until the cheeses are bubbly and golden, about 20 minutes. If you like, place the pan under the broiler 5 inches from the heat source until the jalapenos are golden brown, about 1 minute. Let cool on the pan for 5 minutes, then serve drizzle olive oil and sprinkled with flaky salt and pepper flakes, if using.
  4. COOKING TIP Choose straight rather than curved chiles, as they’re easier to cut and fill. Wear rubber gloves when working with the jalapenos.
  5. MAKE IT BEAUTIFUL Finishing the chiles with the olive oil, flaky salt, and red pepper flakes adds color and flavor to these little beauties.

More Movie Night Recipes
no-circle