Turkey and Cheddar Jalapeño Poppers
Turkey jalapeno poppers turn the familiar cream-cheese appetizer into a more substantial savory snack.
Ingredients
- 12 large jalapeños halved lengthwise, seeds and ribs removed; about 10 1/2 ounces trimmed
- 1 lb 93% lean ground turkey raw
- 4 oz reduced-fat block cream cheese softened
- 3 oz sharp cheddar shredded, divided
- 1/4 cup green onion finely sliced
- 1 tsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp table salt
- 1/4 tsp black pepper
Instructions
- Heat oven to 400°F. Wear food-safe gloves to halve jalapeños and scrape out seeds and ribs. Avoid touching eyes. Arrange 24 halves cut-side up on a parchment-lined rimmed pan.
- Heat oil in a skillet over medium heat. Cook turkey with cumin, garlic powder, salt and pepper for 7–9 minutes, breaking into fine crumbles, until several spots reach 165°F. Let cool 5 minutes.
- Mix warm turkey with softened cream cheese, green onion and half the cheddar until the cheese binds the crumbles. Divide filling among all 24 pepper halves, mounding it slightly.
- Scatter remaining cheddar over the tops. Bake 18–22 minutes until peppers soften and filling reaches 165°F. If cheese darkens too quickly, cover loosely with foil.
- Let cool 5 minutes before serving. One snack portion is four filled halves; divide any loose cooked filling among the portions.
Notes
One serving is one of 6 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are not included. Nutrition is estimated and changes with brands, portions and substitutions.