This post is sponsored by Kettle Brand. As always, recipe, images, and opinions are all my own.
Even though it may feel like Summer is starting to unwind (I’m blaming all of the back to school frenzy that’s going around), there’s still a way to go before fall and all of it’s pumpkin glory. Summertime is always about easy cooking – think picnics, backyard barbecues, and pool time snacks. Never anything too fussy because, let’s face it, we would rather spend that extra time soaking up the sunshine and enjoying the outdoors. So, when my absolute favorite brand of chips, Kettle Brand, asked me to share how I enjoy Kettle Brand Chips in the summer, I jumped on the opportunity.
While I originally set out to make jalapeno poppers, I quickly changed my mind when I concluded that standing over a pot of hot oil and prepping everything (seeding, stuffing, dipping, dredging…) would maybe not be the ideal summer dish since it’s kind of a lot of work. Instead, I chose sweet peppers, filled them to the brim with cheese and topped them with Kettle Brand Chips for the crunchy crust. The chips are absolutely perfect in this. They are always perfectly crisp and never get soggy, even after baked partially in the cheese mixture. My mom was here when we made these and we couldn’t get enough – we had to actively stop ourselves from going into the kitchen and eating them because they were that good. We used the Sea Salt flavor on the poppers, but if you’re really craving the heat, topping them with the Jalapeno flavor (they’re SO good!) would be a great idea.
If you need a last minute summer barbecue side dish, appetizers to pass around the pool, or some football game snacks, these Kettle Chip crusted poppers are the perfect bites and I guarantee they won’t last long!
- 16oz bag of mini sweet peppers
- 3 cloves of garlic, minced
- 8 oz monterey jack cheese, shredded
- 8 oz cream cheese, softened
- 1/2 small yellow onion, minced
- 3 Tbsp cilantro, minced, plus more for garnish
- 1/2 bag of Kettle Brand Potato Chips, Sea Salt or Jalapeno flavor, crushed
- Begin by halving the peppers and removing the seeds inside. Place on a baking sheet, cut side up, and set aside.
- Pre heat the oven to 375 degrees. In a stand mixer fitted with the paddle attachment, place the garlic, monterey jack cheese, cream cheese, onion, and cilantro in the bowl and mix on low until combined. Scoop about 1-2 Tbsp of the filling into the pepper halves, scraping off the excess in order to have a smooth, flat surface. Repeat until all peppers have been filled. Take 1-2 Tbsp (the more, the better; we put as many as we could on each pepper) of the crushed chips and place on the filling of each pepper, pressing slightly to make sure they won't fall off. We had some of the chips placed "vertically" or sticking out of the pepper for even more texture when baking.
- Return the peppers to the baking sheet. Bake for 5 minutes until the filling has started melting, then turn on the broiler and broil briefly just until the filling bubbles - watch carefully as to not burn the chips. Remove from the oven, sprinkle with cilantro and serve immediately.
PS – Happy 60th Birthday, BD!