Chili-Stuffed Jalapeño Poppers

Chili-Stuffed Jalapeño Poppers (Wrapped in Tortillas). These chili-stuffed jalapeño poppers are a game day must!

Spicy jalapeños packed with flavourful beef chili, wrapped in warm or charred tortillas (if you are feeling extra), and topped with cheese and cilantro. The ultimate comfort food, packed with spicy, bold flavours. Your friends will definitely be asking for more!

No smoker, no grill, no problem! These were easily made in the kitchen using my range and they will work in your kitchen too!

The chili came together on the gas burner in under 30 minutes! No slow cooker required here! Then the stuffed poppers were tossed in the convection oven for 30 minutes until super tender! It is a touchdown if you end here, but we like charring some little tortillas on the gas burner to wrap these flavour bombs in! This allows you to add more cheese, cilantro, sour cream for the extra point! 🙌

Ingredients 

• 16-32 jalapeños, the chili makes enough for 32 peppers. We made 16 and enjoyed the remaining chili on its own.

For the Chili

• Olive oil
• Ground beef
• Onion
• Garlic
• Chili powder
• Aleppo pepper 
• Cayenne 
• Salt
• Pepper
• Tomato paste
• Worcestershire 
• Beef broth
• Fire roasted diced tomatoes with juice
• Kidney beans (no salt added)

For Serving

• Shredded cheddar cheese
• Street taco sized tortillas 
• Chopped cilantro 
• Sour cream, optional 

See recipe card for quantities.

Instructions

For the Chili

Heat oil in a pan over medium heat and add in ground beef and onion, cook until meat is almost cooked through and the onion is soft. 

Add the garlic, Aleppo pepper, cayenne, salt & pepper and cook for 1 -2 minutes more.

Add tomato paste, Worcestershire sauce, beef broth, diced tomatoes (with juice) and the rinsed beans.

Bring to a low boil, then reduce heat, and simmer uncovered for 20 minutes. Stirring occasionally.

Prepare the Poppers

While the chili simmers, preheat your oven to 350°F

Cut the tops from the jalapeños off and set them aside, they will be placed back on after they are stuffed. Core each jalapeno to remove the seeds and membranes, leaving them whole to be stuffed.

Once the chili is ready, use a small spoon to fill each jalapeño with the chili mixture.

Top each jalapeño with shredded cheddar cheese and place the jalapeño top back on.

Bake in the oven for 25-35 minutes, or until the cheese is melted and the jalapeños are softened to your liking.

Serve & Enjoy

If you are using the tortillas, wrap each stuffed jalapeño with a warmed or charred tortilla optional, (secure with toothpicks if needed) and place them upright in the popper rack.

Sprinkle with chopped cilantro and serve hot with sour cream if desired.

Notes

Choose Your Jalapeños Wisely: Look for medium to large jalapeños with straight sides. They'll be easier to stuff and won't tip over as easily.

Use a Jalapeño Popper Tray: Invest in a tray designed for grilling or baking poppers. Make sure the holes are large enough to support the jalapeños upright, but not so big that they fall through. Our homegrown jalapeños were a bit large for this tray, ideally the holes should have been larger so they wouldn’t be tippy!

Prep the Peppers: Slice the tops off and use a small spoon or corer to remove the seeds and membranes, leaving the pepper intact to hold the chili filling.

Watch how this recipe was made here.

Equipment Used

Cooked on the Hestan range. Chili was prepared in the Hestan Culinary 3.5 Qt NanoBond Sautè Pan. Proud Hestan Ambassador. Opinions in this post are my own.

Leave a Comment

If you get the chance to try this Chili-Stuffed Jalapeño Poppers recipe please drop back and leave us a comment and rating here. Each review helps so much! Thank you! Elaine & James

📖 Recipe

Chili-Stuffed Jalapeño Poppers

These chili-stuffed jalapeño poppers are a game day must! Spicy jalapeños packed with flavourful beef chili, wrapped in warm or charred tortillas (if you are feeling extra), and topped with cheese and cilantro. The ultimate comfort food, packed with spicy, bold flavours. Your friends will definitely be asking for more!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Appetizer, Game Day Snack, Snack

Cuisine American

Servings 16 -32 Poppers

Equipment

• 1-2 Jalapeño Popper Tray(s)

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 16-32 jalapeños the chili makes enough for 32 peppers. We made 16 and enjoyed the remaining chili on its own.

For the Chili

• 1 tablespoon olive oil
• ½ pound ground beef
• ⅓ cup onion chopped (approximately ½ medium onion)
• 2 cloves garlic minced
• ½ tablespoon chili powder
• 2 teaspoon Aleppo pepper
• 1 teaspoon cayenne
• ½ teaspoon salt
• ½ teaspoon pepper
• ⅓ cup tomato paste
• ½ tablespoon Worcestershire
• ¾ cup beef broth
• 15 ounces fire roasted diced tomatoes with juice
• 1 cup kidney beans no salt added drained and rinsed

For Serving

• 2 cups shredded cheddar cheese
• 16-32 street taco sized tortillas
• Chopped cilantro
• Sour cream optional

Instructions

 

For the Chili

• Heat oil in a pan over medium heat and add in ground beef and onion, cook until meat is almost cooked through and the onion is soft.
• Add the garlic, Aleppo pepper, cayenne, salt & pepper and cook for 1 -2 minutes more.
• Add tomato paste, Worcestershire sauce, beef broth, diced tomatoes (with juice) and the rinsed beans.
• Bring to a low boil, then reduce heat, and simmer uncovered for 20 minutes. Stirring occasionally.

Prepare the Poppers

• While the chili simmers, preheat your oven to 350°F
• Cut the tops from the jalapeños off and set them aside, they will be placed back on after they are stuffed. Core each jalapeño to remove the seeds and membranes, leaving them whole to be stuffed.
• Once the chili is ready, use a small spoon to fill each jalapeño with the chili mixture. Place into popper tray.
• Top each jalapeño with shredded cheddar cheese and place the jalapeño top back on.
• Place the popper tray on sheet pan and bake in the oven for 25-35 minutes, or until the cheese is melted and the jalapeños are softened to your liking.

Serve & Enjoy

• If you are using the tortillas, wrap each stuffed jalapeño with a warmed or charred tortilla optional, (secure with toothpicks if needed) and place them upright in the popper rack.
• Sprinkle with chopped cilantro and serve hot with sour cream if desired.

Rate this Recipe

• If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!

Video

Notes

Choose Your Jalapeños Wisely: Look for medium to large jalapeños with straight sides. They’ll be easier to stuff and won’t tip over as easily.

Use a Jalapeño Popper Tray: Invest in a tray designed for grilling or baking poppers. Make sure the holes are large enough to support the jalapeños upright, but not so big that they fall through. Our homegrown jalapeños were a bit large for this tray, ideally the holes should have been larger so they wouldn’t be tippy!

Prep the Peppers: Slice the tops off and use a small spoon or corer to remove the seeds and membranes, leaving the pepper intact to hold the chili filling.

Keyword jalapeno popper chili, jalapeno popper chili recipe, jalapeño poppers in oven temp

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