Cheeseburger Jalapeño Poppers are one of the most satisfying appetizers on the planet! These healthier baked jalapeño poppers are stuffed with seasoned ground beef, topped with plenty of melty cheese.
I have a new favorite appetizer — it’s all juicy cheeseburger meets zesty jalapeno, in a poppable form.
These cheeseburger jalapeño poppers are unbelievably delicious, and I think this meaty recipe lends a little gravitas to an otherwise frivolous game night popper. I’m talking about the baked kind, not those heavy fried things. And if you don’t love hot and spicy foods, remember that once you remove the inner workings of a jalapeno pepper, the vast majority of the heat goes away. The part that’s left has great flavor, with just a touch of lingering heat. In fact they can be so mild that I reserved the seeds and added them back into the meat mixture to put the kick back in. But that part’s up to you.
Since the filling is cooked beforehand, these poppers only require a few minutes in the oven to heat through and melt the cheese. The slight crunch of the ‘al dente’ pepper was wonderful. I did give each half a quick stint on a very hot griddle, which charred it a bit on the underside. This is optional, I just love those char marks, and I do think they add a little smokey flavor. You could also just hold your pepper (with tongs) over the gas flame on your stove to get the same effect.
You can top them with grated cheese, but I found a simple slab resulted in a better, i.e. cheesier, popper.
After they come out of the oven, all hot and bubbling, add a little garnish and they’re ready to pop. We didn’t find they needed a dip, but you could use anything from ketchup to a chipotle mayo for dipping. Ice cold beer is the only accessory these guys really need..
Look for fairly large, uniformly shaped jalapenos for these poppers, it will easier to stuff them.
If you can find really big fat jalapenos like 4 inches or so, grab them and make a main course out of them…served up with fresh corn and a salad…it makes a fantastic dinner.
Cheeseburger Jalapeno Poppers
- about 8 medium jalapeno peppers
- 1 Tbsp butter
- 1/2 lb ground beef, (80/20)
- 4 Tbsp ketchup
- 1 Tbsp Worcestershire Sauce
- 1/2 tsp onion salt
- fresh cracked pepper
- 6 oz of your favorite cheese, I used Monterrey Jack
- several small scallions, very thinly sliced
- chives, snipped into very small pieces
- Set oven to 375F
- Rinse the jalapenos and then, using a small serrated knife slice them in half, lengthwise. Carefully scoop out the inner ribs and seeds. Set some of the seeds aside.
- Melt the butter in a skillet and brown the ground beef, breaking it up as you cook it. You want the meat to be finely crumbled.
- Drain any excess fat, if necessary, and add the ketchup, Worcestershire sauce, onion salt and pepper. Add some of the reserved jalapeno seeds into the pan, if you like the heat. Taste the mixture and adjust the flavor and heat to your liking.
- This next step is optional, but I like to give each pepper half a quick roasting on a hot griddle. Get the pan really hot and set the peppers on the pan for s couple of minutes until they char at bit. This gives them extra flavor.
- Now set the peppers on a baking sheet and fill each one with the meat. Pack it down and then mound a little more on top so you get a good amount without toppling the pepper.
- Place a slice of cheese on top of each pepper and bake for about 5 minutes until the cheese is melted and they are hot through.
- Garnish with the scallions and chives and serve piping hot.
Don’t forget to pin these Cheeseburger Jalapeño Poppers~
Questions and Reviews
Wow! I could use a heaping pile of these in front of me right about now… not that they’d last long! They look amazing!
Definitely will try these (and quite a few other of your recipes going on my “wanna try” list). Just discovered your blog and sure am enjoying it! Your photography makes me want to taste before I’ve even read the recipe. I like your style of commenting about recipes, too.
BTW, if you like smoky flavor, I can highly recommend another simple but delicious popper: smoked jalapeños filled with a bit of tuna mixed with dab of mayo and a small slice of cheese melted on top. Fillings can vary but I was surprised by how much I liked the tuna & cheese. The most important element is the smoked jalapeño 🙂
Smoking does remove the crunch of the chile, but oh the flavor it adds! My first taste of smoked jalapeño was a revelation and sent me in search of a stovetop smoker. After buying a small Cameron stovetop smoker (which works fine), I belatedly learned there’s ways to rig up a simple smoker at home. Watched an Iron Chef use simplicity of a wok!
I LOVE that idea Dee — that’s right up my alley!!
i like it
We love jalapeno poppers! Yours look almost too pretty to eat!
What a fantastic idea Sue, these would be a big hit at our house.