Get ready to elevate your appetizer game with these irresistible grass-fed beef stuffed jalapeño poppers. Today, we’re taking classic jalapeño poppers and giving them a delicious twist by filling them with lean and flavorful grass-fed beef.

In this recipe, we’re mixing the grass-fed beef with savory cheeses and zesty seasonings before stuffing the jalapeños, and topping them with a crispy panko and bacon mixture that’s baked to golden perfection.

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Jalapeño Poppers

Course Appetizer, Snack

Cuisine American

Keyword ground beef

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 24 Poppers

Ingredients

• 16 oz Prairie Legacy Grass-Fed Beef
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1/2 tablespoon liquid smoke
• 2 tablespoons lime juice
• 4 oz cream cheese - at room temperature
• 1 cup crumbled cheddar cheese chunks
• 1/2 cup mayonnaise
• 12 jalapeños - sliced in half and seeds removed
• 1 cup panko
• 1/2 cup bacon - cooked and crumbled
• 1/4 cup fried onion straws
• 2 tablespoons parsley - chopped
• 1/4 cup butter - melted
• 1/2 cup shredded cheddar cheese
• sour cream - for serving

Instructions

• Preheat the oven to 350°F. Fry the bacon until crispy, then remove it to a paper towel-lined plate to absorb excess fat. Crumble when cooled. Wipe most of the bacon fat from the skillet.
• Cook the beef in the same skillet until browned. Season with garlic powder, paprika, cumin, liquid smoke, and lime juice. Stir until well mixed, then remove from the heat.
• While the beef is still hot, combine it in a large bowl along with cream cheese, cheddar cheese crumbles, and mayonnaise. Mix until the cream cheese is completely melted into the rest of the filling. Cool to room temperature.
• Slice off the tops of each jalapeño and cut in half lengthwise. Remove the rib and seeds from the inside of each half.
• Spread filling along the inside of each jalapeño half so there is no open space, and the filling is mounded over on top.
• In a small bowl, whisk together the panko, bacon, fried onions, parsley, and melted butter. Stir well to combine, then press each jalapeño filling side down into the mixture.
• Place the stuffed jalapeños in a single layer on a parchment-lined baking sheet. Bake for 7-10 minutes or until the panko is golden brown and crispy.
• Remove the poppers from the oven and cool to room temperature for best results. Top with shredded cheddar cheese and serve alongside a bowl of tangy sour cream. Enjoy!