Basmati Jalapeno Poppers
40 Minutes
American
Serves: 4-6

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.
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
- Make the filling: In a mixing bowl, combine the cooked basmati rice, cream cheese, cheddar cheese, green onions, and paprika. Mix until well combined.
- Stuff the jalapeños: Spoon the rice mixture evenly into the hollowed jalapeño halves, pressing gently to pack.
- 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.
- 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.
- Make the dip: In a small bowl, mix sour cream, cilantro, lime juice, and salt. Stir well and refrigerate until ready to serve.
- Garnish and serve: Remove the jalapeños from the oven and garnish with fresh chives. Serve warm with the cool cilantro dip on the side.