Chili Pimento Cheese Poppers

5 from 1 vote

These FAST EASY and TASTY Chili Pimento Cheese Poppers will have your friends and family banging the table for MORE!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American

Keyword: chili cheese poppers, pimento cheese poppers

Servings: servings

Calories: 472kcal

Cost: $8

Preheat the oven to 375. Cut the jalapenos in half lengthwise. Remove all seeds and ribs. (I use a spoon - see photo instructions).
In a 10 inch iron skillet or oven safe skillet, heat 2 tbs vegetable oil over medium heat. Place the jalapeños open side down on the hot skillet and allow each to cook until the face is browned - about 2 minutes. Remove from the heat. Turn the peppers over so that the open side is facing up. You can remove them from the pan if you like for the next step.
Spoon about 1 tsp of No Beans Chili in the bottom of each pepper (amount will depend on the size of the pepper). Top with a tsp of pimento cheese. Place back into the skillet - open side up and place skillet into the oven. Bake at 375 for 15 minutes until the cheese melts.
While peppers are baking, mix the ingredients together for the topping. Place in a small oven safe dish and place into the oven alongside the peppers. When peppers are done the topping should be heated through as well.

When removing the seeds and ribs - be careful because it could spray into your eye - and that hurts.
If you are sensitive to peppers, wear gloves for removing the seeds and ribs.
The peppers will not be crispy when they come from the oven, you will need to serve these with a fork.
Don’t over fill with pimento cheese, it will just end up all in the skillet if you do.
Allow peppers to cool slightly before serving.
The topping/dip is good with chips. In fact the whole thing is good with chips.
These are also great served with rice and beans (they work as an omelet filling too - just saying).

SUBSTITUTIONS

Jalapeños - You can substitute any similarly spiced pepper or a milder pepper like a small bell pepper or a small poblano.
Pimento Cheese - You COULD substitute regular shredded cheese, but it would lose much of it's creaminess.
Chili - If bean-less chili isn't your thing, chili with beans will work but is much more messy. If you just don't like chili, then you could leave it off.
Cream Cheese Topping - If it's too much cheesiness for you, you can wrap the whole thing in a bacon slice and cook it or you could just leave any topping at all off.