EASY, a Tad Spicy and oh so flavorful! These Chili Pimento Cheese Poppers are the PERFECT game day treat! Your friends won’t be able to stay away from the food and you’ll have a big smile because they are so easy!
Chili Pimento Cheese Poppers
I am super excited about these Chili Pimento Cheese Poppers because they are simply The BEST! These Chili Pimento Cheese Poppers are Spicy and Flavorful – absolutely perfect game day party food!
There are best with my recipe for Pimento Cheese but if you don’t have time, a carton of some from the store will work just fine!
Your friends and family will gobble them down and demand more more more!
Here’s What You’ll Need
- 6 Jalapeños
- A can of NO BEANS chili
- Pimento Cheese
- Cream Cheese
- Parmesan Cheese
- Diced Green Chilis
- Mayo – the secret ingredient
Here’s How You Do It
- Cut the Jalapeños in half.
2. Scrape out the seeds with a spoon
3. Brown the Jalapeños
4. Stuff them with the pimento cheese and chili
5. Back into the oven.
6 Add the topping and SERVE!
Special Tools
You don’t need any special tools for this job, but an oven safe skillet helps so you only dirty one cooking dish. I really like my Lodge Cast Iron Skillet AND it’s super affordable!
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What My Friends Said About This Recipe
OMG! These are DELICIOUS and I’m sure they are sinful, but I just don’t care (as she bites into her third one).
~ Leslie
Frequently Asked Questions (FAQ’s)
About 5 mins., best I can tell. LOL. If you cover them and put them in the fridge, they last about 3-5 days.
They don’t keep their lovely texture once they are frozen, so sadly, no.
Tips and Tricks
- When removing the seeds and ribs – be careful because it could spray into your eye – and that hurts.
- If you are sensitive to peppers, wear gloves for removing the seeds and ribs.
- The peppers will not be crispy when they come from the oven, you will need to serve these with a fork.
- Don’t over fill with pimento cheese, it will just end up all in the skillet if you do.
- Allow peppers to cool slightly before serving.
- The topping/dip is good with chips. In fact the whole thing is good with chips.
- These are also great served with rice and beans (they work as an omelet filling too – just saying).
Substitutions
- Jalapeños – You can substitute any similarly spiced pepper or a milder pepper like a small bell pepper or a small poblano.
- Pimento Cheese – You COULD substitute regular shredded cheese, but it would lose much of it’s creaminess.
- Chili – If bean-less chili isn’t your thing, chili with beans will work but is much more messy. If you just don’t like chili, then you could leave it off.
- Cream Cheese Topping – If it’s too much cheesiness for you, you can wrap the whole thing in a bacon slice and cook it or you could just leave any topping at all off.
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For the Poppers
- 6 large fresh jalapeno peppers
- 2 tbs vegetable oil
- 15 oz No beans Chili
- 12 oz Pimento Cheese
Topping
- ½ Cup Mayonnaise
- 4 oz cream cheese
- ½ cup parmesan cheese
- 2 oz canned diced green chilis
- Chives For Garnish, optional
-
Preheat the oven to 375. Cut the jalapenos in half lengthwise. Remove all seeds and ribs. (I use a spoon – see photo instructions).
-
In a 10 inch iron skillet or oven safe skillet, heat 2 tbs vegetable oil over medium heat. Place the jalapeños open side down on the hot skillet and allow each to cook until the face is browned – about 2 minutes. Remove from the heat. Turn the peppers over so that the open side is facing up. You can remove them from the pan if you like for the next step.
-
Spoon about 1 tsp of No Beans Chili in the bottom of each pepper (amount will depend on the size of the pepper). Top with a tsp of pimento cheese. Place back into the skillet – open side up and place skillet into the oven. Bake at 375 for 15 minutes until the cheese melts.
-
While peppers are baking, mix the ingredients together for the topping. Place in a small oven safe dish and place into the oven alongside the peppers. When peppers are done the topping should be heated through as well.
- When removing the seeds and ribs – be careful because it could spray into your eye – and that hurts.
- If you are sensitive to peppers, wear gloves for removing the seeds and ribs.
- The peppers will not be crispy when they come from the oven, you will need to serve these with a fork.
- Don’t over fill with pimento cheese, it will just end up all in the skillet if you do.
- Allow peppers to cool slightly before serving.
- The topping/dip is good with chips. In fact the whole thing is good with chips.
- These are also great served with rice and beans (they work as an omelet filling too – just saying).
SUBSTITUTIONS
- Jalapeños – You can substitute any similarly spiced pepper or a milder pepper like a small bell pepper or a small poblano.
- Pimento Cheese – You COULD substitute regular shredded cheese, but it would lose much of it’s creaminess.
- Chili – If bean-less chili isn’t your thing, chili with beans will work but is much more messy. If you just don’t like chili, then you could leave it off.
- Cream Cheese Topping – If it’s too much cheesiness for you, you can wrap the whole thing in a bacon slice and cook it or you could just leave any topping at all off.
Nutrition Facts
Chili Pimento Cheese Poppers
Amount Per Serving (1 pepper)
Calories 472
Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 13g65%
Trans Fat 0.03g
Polyunsaturated Fat 9g
Monounsaturated Fat 5g
Cholesterol 64mg21%
Sodium 1850mg77%
Potassium 351mg10%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 16g18%
Protein 6g12%
Vitamin A 1490IU30%
Vitamin C 33mg40%
Calcium 343mg34%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This article and recipe originally appeared on January 15, 2016 and has been updated to include the following: “Here’s What You’ll Need” “Here’s How You Do It”, FAQ’s, Tips and Tricks, Substitutions. The Recipe Card has been updated and the format updated.
For God did not give us a spirit of timidity, but a spirit of power, of love and of self-discipline. ~ 2 Timothy 1:7