Nacho Cheese Jalapeño Poppers
Nacho Cheese Jalapeño Poppers are a delicious appetizer for any occasion. Charred jalapeño peppers filled with beef queso dip topped with crushed Doritos for an epic appetizer.
Servings: 12 Appetizers
Calories: 243kcal
Ingredients
- 12 whole jalapeños
- 3 tablespoons olive oil divided
- ½ cup fine chopped sweet onion
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ pound ground beef
- 8 ounces Velveeta
- ½ cup picante sauce or Rotel tomatoes and green chiles
- ½ teaspoon granulated garlic
- ½ teaspoon ground cumin
- ¼ cup heavy cream
- 1 cup crushed Nacho Cheese Doritos
Instructions
- Slice jalapeños in half, lengthwise, leaving the stem intact. Scrape out the seeds and membranes.
- Toss with 1 tablespoon olive oil and cook over open flame on the grill. You can also place on a baking sheet and roast at 400° until charred.
- Turn the jalapeños and cook for about 8- 10 minutes until charred.
- Meanwhile, cook finely chopped onions in 2 tablespoons of olive oil. Season with salt and pepper, cooking until caramelized.
- Add the ground beef, breaking it up into small chunks, until well browned.
- Cut the Velveeta into 2 inch pieces and add to the browned ground beef and onion mixture with the picante sauce, heavy cream, garlic and cumin.
- Cook over medium heat, stirring often until cheese is melted and ingredients are well combined.
- Remove from heat.
- Spoon into roasted jalapeños.
- Crush the Doritos in a zip top bag with a rolling pin.
- Sprinkle over the jalapeños and garnish with cilantro if desired.
- Serve immediately.
Notes
Store leftover poppers in an airtight container in the refrigerator up to 3 days.
Reheat on a sheet pan in a 350° oven for 5 -10 minutes.
Nutrition
Serving: 1g | Calories: 243kcal | Carbohydrates: 17g | Protein: 8g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 29mg | Sodium: 669mg | Fiber: 2g | Sugar: 4g