My Jalapeno Popper Nachos recipe is always a crowd pleaser on game day - or any day! Creamy Jalapeno Popper Queso really brings the flavour!

Man, I am really behind on posting here, sorry about that!

I developed this recipe ages ago, and was planning to share it will in advance of the Super Bowl, as it would be the PERFECT game day recipe.

It marries two of our favourite viewing party type foods:

First, Jalapeno Poppers. LOVE em. I have a bunch of recipes for not only jalapeno poppers, proper... but other things inspired by them.

Think Smoked Jalapeno Poppers, Mummy Jalapeno Poppers, Jalapeno Popper Dip, Air Fryer Jalapeno Poppers, Gluten-Free Mummy Jalapeno Poppers, Jalapeno Popper Meatloaf, Jalapeno Popper Stuffed Chicken Breasts, and Chicken Bacon Ranch Armadillo Eggs ... we might be a little obsessed!

Then, there’s the nachos aspect. Again, big fans - see our recipes for Campfire Nachos, Buffalo Chicken Nachos, Loaded Pierogi Nachos, Irish Nachos, and Ahi Tuna Nachos!

This Jalapeno Poppers Nachos recipe marries the two into one glorious dish!

Rather than a regular nacho cheese sauce, this one is a cream cheese and jalapeno based sauce. Creamy, rich, tasty, and perfect for the theme!

It’s topped with more jalapenos, cheddar cheese, and bacon... because those bacon wrapped jalapeno poppers I just mentioned are *amazing*!

Finally, nachos require sour cream, but jalapeno poppers are generally dipped in ranch. The solution?

A ranch inspired sour cream. SO good!

Anyway... great stuff, and sure to be a favourite at your Grey Cup or Super Bowl Party! So, let’s look at what you’ll need, to put on a batch for yourself!

Ingredients

I know this looks like a relatively intensive ingredients list for a plate of nachos, but a lot of it’s basic pantry staples, for the most part. You won’t have any trouble finding everything you need in any grocery store.

As always, I have some notes for you:

Jalapeno Peppers

Jalapenos are used in two ways here - in the jalapeno cream cheese sauce, and sliced on top of the nachos.

Be sure to use fresh jalapenos - canned / pickled won’t work the same, and don’t have the right flavour profile for jalapeno poppers, IMHO.

There are a few ways you can customize the heat of your nachos, through the use of the Jalapenos.

For one, you can scrape the seeds and pith/ribs out before chopping them, to cut the heat a bit. For spicier jalapenos, leave it all in - we do!

Secondly, there are things you can look for when choosing your jalapeno peppers - rules of thumb that GENERALLY work.

Generally speaking, younger jalapenos are more mild, and older are hotter.

Younger / milder jalapenos are lighter green, smooth, shiny, unblemished, very uniform skin.

Older / hotter jalapenos tend to be darker and less shiny/smooth, with little white streaks on them, maybe starting to show some red.

Shredded Cheddar Cheese

I’m pretty basic / “a purist” when it comes to making jalapeno poppers. I only use sharp cheddar cheese in the cream cheese filling!

That said, feel free to use a mild cheddar, medium cheddar, and/or Monterey Jack, if you prefer. For that matter, you could go a bit “extra” and use pepper jack cheese.

Sour Cream

As I mentioned earlier, the sour cream for these Jalapeno Popper Nachos gets dressed up, ranch style.

I like to start with a thick sour cream - Gay Lea 18% is our favourite. It’ll get thinned out a little, with the ranch.

Really though, use whatever you like - Greek Yogurt works well as a substitute, too!

Cream Cheese

I recommend using full fat cream cheese for the best taste and texture.

I have not tested this recipe with any of the dairy free cream cheese alternatives, and have no idea whether or not they’d work well.

Bacon

We generally use real bacon for this, but chicken bacon or turkey bacon also works.

Milk

You can use whatever kind of milk you like - actual dairy milk or plant based. Personally, we use unsweetened almond milk... but if I wasn’t cutting back on milk consumption, I’d use 2% milk.

In terms of the dairy free / plant based milks, use something unsweetened, unflavoured (no vanilla!!!), and - ideally - relatively neutral tasting.

Everything Else

Rounding out this recipe, you will need:

Corn Tortilla Chips
Ranch Dressing
Green Onions
Dill Weed
Dried Parsley
Garlic Powder
Ground Black Pepper
Onion Powder
Salt

... I just don’t have anything to add, as far as these last few ingredients go. Pretty basic stuff!

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How to Make Jalapeno Popper Nachos

The full recipe is in the printable recipe card at the bottom of this post, here is a pictorial walk through.

Ranch Sour Cream

In a small bowl, whisk together the sour cream, Ranch dressing, dill, parsley, garlic, and onion powders. Season with salt and pepper, to taste.

Cover with plastic wrap and chill until ready to use.

Jalapeno Popper Cheese Sauce

In a mini food processor - or using a stick blender - puree the jalapeno peppers together with the milk, until relatively smooth and with no large chunks.

Pour jalapeno mixture into a small pan, bring JUST to a low simmer.

Allow to gently simmer for 5 minutes or so, until milk is infused and peppers are tender.

Stir in the garlic and onion powders. Once combined, carefully add the cream cheese, and stir until it’s completely combined and smooth. Season with salt and pepper, to taste.

Jalapeno Popper Nachos Assembly

Preheat oven to 350 degrees F, line a medium baking sheet with parchment paper.

Arrange about half of the tortilla chips on the prepared baking sheet . Drizzle with about half the jalapeno popper cheese sauce, then scatter half the cheddar, bacon, and jalapeno slices.

Repeat with a second layer, using up the remaining corn chips, sauce, cheddar, bacon, and jalapeno pepper slices.

Bake for 10 minutes, or until the cheese is melted all the way through the pile of nachos.

Drizzle with ranch dressing, if desired, and scatter green onion slices overtop. Top with Ranch Sour Cream, and serve immediately.

Leftovers

These nachos are definitely best served fresh. If you do end up with leftovers, transfer them to an airtight container and store in the fridge for up to 3 days; reheat before serving.

Note: Nutrition information provided is for 6 servings. Every value will be proportionately lower or higher, depending on how many you serve.

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A pan of jalapeno popper nachos with jalapeno cream cheese queso, jalapeno slices, bacon, cheddar, green onions, ranch dressing, and ranch flavoured sour cream.

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