Ingredients

The following ingredients have 12 Servings
  • 12 large jalapeño peppers
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup chopped fresh cilantro, plus 1 tablespoon for garnish
  • 1/4 cup chopped green onion, plus 1 tablespoon for garnish
  • 1/4 teaspoon garlic powder 
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon fine sea salt 
  • 1/3 cup grated sharp cheddar cheese
  • 2 tablespoons crumbled feta cheese, optional
  • 1 big handful Kettle Brand Country Style Barbecue potato chips

Instruction

  • Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Cut off one-third of each pepper lengthwise (see photos). Use a small spoon (a serrated grapefruit spoon works great) to scoop out the seeds and membranes from each pepper, and discard those pieces.
  • In a bowl, combine the cream cheese, 1/4 cup chopped cilantro and green onion, garlic powder, onion powder and salt. Stir to combine. 
  • Stuff the peppers with the cream cheese mixture (you might have a small amount left over). Top each of the peppers with a small mound of cheese lengthwise. 
  • Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden. 
  • Meanwhile, place a big handful of chips in a food processor and process until the chips are broken into tiny pieces (or, you can crush them under a rolling pin). Stir the feta, if using, and the remaining 1 tablespoon of cilantro and green onion into the chips.
  • Transfer the jalapeño poppers to a large serving dish and top each pepper with the crushed chip mixture. Serve!