Best 7 Pioneer Woman Jalapeno Popper Dip Recipes

JALAPENO POPPERS

Steps:

• Preheat the oven to 275 degrees F. Set a wire rack over a baking sheet.
• If you have them, slip on some latex gloves for the pepper prep. Cut the jalapenos in half lengthwise. With a spoon, remove the seeds and white membranes (the source of the heat; leave a little if you like things HOT). Smear cream cheese into each jalapeno half and then wrap with a bacon piece (1/2 slice). Secure by sticking a toothpick through the middle. Place on the rack in the baking sheet.
• Bake for 40 to 45 minutes. (You don't want the bacon pieces to shrink so much they start to squeeze the jalapenos.) If after 45 minutes the bacon doesn't look brown enough, just keep cooking until the bacon is sizzling.
• Serve immediately, or they're also great at room temperature.

CHICKEN JALAPENO POPPER CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on one half of a baking sheet, drizzle with 2 tablespoons of the olive oil and season with the chili powder, cumin and some salt and pepper. Place the jalapeno peppers on the other half of the same baking sheet. Drizzle them with the remaining 2 tablespoons olive oil.
• On a second baking sheet, lay the bacon slices out in a single layer. Put both baking sheets into the oven and bake until the chicken is cooked through and the bacon is crispy, about 25 minutes.
• Meanwhile, mix the cream cheese, Cheddar, sour cream, chicken stock and paprika together in a mixing bowl.
• Transfer the bacon and chicken to a cutting board. Dice the chicken and chop the bacon. Add all of the diced chicken to the cream cheese mixture along with half of the chopped bacon. Stir together until well mixed.
• Transfer half of the chicken mixture to an 8-inch square casserole dish. Arrange half of the roasted jalapenos on top of the chicken mixture. Top with the remaining chicken mixture followed by the rest of the roasted jalapenos.
• In a separate bowl, mix together the fried jalapenos, breadcrumbs and the remaining bacon. Toss with the melted butter until evenly mixed. Sprinkle the top of the casserole with the breadcrumb mixture. Bake until bubbly and golden, 25 to 27 minutes.

JALAPENO POPPER DIP

Steps:

• Preheat the oven to 350 degrees F.
• Set aside 1/4 cup of the pickled jalapenos. Chop the remaining pickled jalapenos and place in a mixing bowl. Add the cream cheese, chicken, cheese, sour cream, garlic, salt and hot sauce. Stir until thoroughly combined. Scrape into a small baking dish. Place the reserved pickled jalapenos in the center of the dip.
• Bake until warmed through and bubbly around the edges, about 25 minutes. Sprinkle the crispy jalapenos around the edge of the dip.
• Serve warm with the corn chips, carrots, celery and peppers for dipping.

SUNNY'S EASY OOEY GOOEY JALAPENO POPPER DIP

Steps:

• For the dip: Bake or slow cook.
• To bake, preheat the oven to 400 degrees F. In a large bowl, mix the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Pour into an 8-inch square dish and bake until bubbly, about 20 minutes.
• To slow cook: Turn a 6-quart slow cooker to high and add the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Stir, cover and cook until everything melts, 2 to 3 hours. Stir again.
• For the topping: When ready to serve, top with the shredded cheese and fried jalapenos.

AIR FRYER JALAPEñO POPPERS

Steps:

• Cut the jalapeño peppers in half lengthwise. Use a spoon to scrape out and discard the seeds and ribs from the peppers. Set the halved peppers aside.
• Stir together the cheddar, cream cheese, mayonnaise, bacon, pickled jalapeños, onion and 1/4 teaspoon each salt, paprika, and garlic powder in a medium bowl. Stir together the panko breadcrumbs, and the remaining 1/4 teaspoon each paprika and garlic powder in a small bowl.
• Fill each pepper half with the cheese mixture, and place on a foil-lined rimmed baking sheet. Sprinkle the tops of the peppers evenly with the breadcrumb mixture.
• Transfer half of the stuffed peppers to an air fryer basket sprayed with nonstick cooking spray and space evenly. Spray tops of peppers with cooking spray. Cook at 380° for 5 to 7 minutes, until the tops are browned and cheese mixture is melty.
• Place the cooked peppers okra on a rimmed baking sheet and keep warm in a 200° oven while air-frying the remaining stuffed peppers.
• Serve jalapeño poppers with ranch dressing, if you like.

JALAPENO POPPER TACOS

Steps:

• For the filling and cream cheese topping: In a large skillet over medium heat, add the bacon and cook until crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Raise the heat to medium high and add the jalapenos and onions. Cook, stirring for a minute or two, then add the chicken in an even layer. Sprinkle over the taco seasoning, add a pinch of salt and cook, without stirring, for 2 minutes. Stir, then continue to cook until the chicken is cooked through, an additional 2 to 3 minutes. Squeeze over the lime juice and remove from the heat.
• Add the cream cheese and sour cream to a bowl and mix until well combined. Stir in the lime zest and season with the hot sauce.
• For the tacos: Serve the chicken mixture, bacon and cream cheese topping alongside each other with the crispy taco shells, shredded Cheddar and minced jalapenos, then have everyone make their own tacos.

JALAPENO POPPER DIP

Steps:

• In a large bowl, beat the cream cheese, mayonnaise, cheddar, chiles, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish., In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Sprinkle with green onions, if desired. Serve with chips or crackers.