Sour Cream-and-Onion Jalapeno Poppers

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  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 24 servings
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2 tablespoons vegetable oil

1 large onion, finely chopped

Kosher salt and freshly ground pepper

1/2 cup sour cream

1 5-ounce package garlic-and-herb cheese spread (such as Boursin), at room temperature

1 1/2 cups shredded mozzarella cheese (about 6 ounces)

2 tablespoons chopped fresh chives

1/2 teaspoon onion powder

12 medium jalapeno peppers, halved lengthwise and seeded (stems intact)

8 cups sour cream-and-onion potato chips (about 7 ounces)

Cooking spray

1 cup all-purpose flour

3 large eggs

1 1/2 teaspoons paprika


  1. Preheat the oven to 400 degrees F. Heat the vegetable oil in a medium skillet over medium-high heat. Add the onion and season with salt and pepper; cook, stirring occasionally, until softened and golden, 8 to 10 minutes. Transfer the onion to a bowl and add the sour cream, cheese spread, mozzarella, chives, onion powder and 1/2 teaspoon pepper. Stir to combine; season with salt.
  2. Spread about 1 tablespoon cheese mixture in each jalapeno half. Put the potato chips in a large resealable plastic bag and crush with a rolling pin to make coarse crumbs.
  3. Line a rimmed baking sheet with foil and coat with cooking spray. Whisk the flour and 1/4 teaspoon salt in a shallow bowl. Whisk the eggs in another shallow bowl. Combine the crushed chips with the paprika in a third bowl. Dredge each stuffed jalapeno in the flour, turning to coat, then dip in the egg mixture and coat with the potato chips, pressing to adhere. Transfer to the prepared baking sheet, filling-side up, and bake until golden brown, 25 to 30 minutes.
  4. Try serving these poppers with a splash of malt vinegar.
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