INGREDIENTS
- 1 cup RUFFLES® Flamin' Hot BBQ
- 8-10 fresh jalapeño peppers, medium/large sized
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1 tbsp pickled jalapeños, diced
- 2 tsp pickled jalapeños, juice only
- 3 tbsp bacon bits
- 1/2 cup green onions, sliced
- 1/8 tsp cayenne pepper
- 1/4 tsp garlic powder
- To taste kosher salt
- To taste black pepper
- 1/2 cup panko breadcrumbs
- To garnish BBQ sauce
- To garnish ranch (optional)
Instructions
- Slice each jalapeño pepper in half, lengthwise. Scoop out the ribs and seeds and discard.
- Make the filling by combining softened cream cheese, sour cream, shredded cheese, diced pickled jalapeños, pickled jalapeño juice, bacon bits, green onions, cayenne pepper, and garlic powder in a bowl. Mix well to combine. Season with salt and pepper to taste.
- Generously fill each sliced pepper with the filling by using a spoon or piping bag.
- Make the topping by mixing 1 cup of crushed RUFFLES® FLAMIN’ HOT® BBQ potato chips with 1/2 cup panko breadcrumbs. Sprinkle approximately 1 tbsp on top of each jalapeño popper.
- Place into a 375°F air-fryer for 5 minutes or until the pepper has softened and the filling is warm and gooey.
- Once cooked, plate onto desired serving dish and garnish with a drizzle of BBQ sauce, plus more for dipping. Also try pairing with ranch and an extra handful of RUFFLES® FLAMIN’ HOT® BBQ chips!
