Basmati Jalapeno Poppers

40 Minutes
American
Serves: 4-6
Basmati Jalapeno Poppers
These game-day-ready jalapeño poppers are loaded with a savory filling of basmati rice layered with cream cheese, sharp cheddar, smoky bacon, and fresh green onions. Each popper is topped with a crunchy, golden panko breadcrumb layer infused with olive oil and a hint of salt, then baked to perfection. Garnished with fresh chives and served with a cool minty dip, these poppers deliver bold flavors, and just the right amount of heat for your Super Bowl spread.
Made with

Authentic Basmati Rice

Jalapeno-Poppers

Ingredients

For Jalapeno Poppers:

Royal basmati rice: 1 cup, cooked

Jalapeños: 8 large, halved lengthwise and seeds removed

Cream cheese: 4 oz, softened

Sharp cheddar cheese: 1 cup, shredded

Green onions: 2, finely chopped

Paprika: 1/2 tsp

Panko breadcrumbs: 1/2 cup

Olive oil: 1 tbsp

Salt: 1/4 tsp

Bacon: 4 slices, cooked and crumbled or finely chopped

Fresh chives: For garnish

For the mint dip

Sour cream: 3/4 cup

Dried mint leaves: 1/2 tsp

Onion powder: 1/2 tsp

Garlic powder: 1/2 tsp

Salt: To taste

Preparation

  1. Make the filling: In a mixing bowl, combine the cooked basmati rice, cream cheese, cheddar cheese, green onions, and paprika. Mix until well combined.
  2. Stuff the jalapeños: Spoon the rice mixture evenly into the hollowed jalapeño halves, pressing gently to pack.
  3. Add the topping: In a small bowl, mix panko breadcrumbs with olive oil and salt. Sprinkle the breadcrumb and finely chopped bacon bits generously over the stuffed jalapeños.
  4. Bake: Preheat your oven to 375°F. Arrange the jalapeños on a lined baking sheet and bake for 20-22 minutes or until the breadcrumbs are golden and crispy.
  5. Make the dip: In a small bowl, mix sour cream, cilantro, lime juice, and salt. Stir well and refrigerate until ready to serve.
  6. Garnish and serve: Remove the jalapeños from the oven and garnish with fresh chives. Serve warm with the cool cilantro dip on the side.