Tag: jalapeno peppers

Shrimp & Jalapeno Nachos for Cinco de Mayo or Cinco de Anytime

These simple and addictive shrimp and jalapeno nachos are
not only a nice alternative to more common versions, but a great reminder of
how this iconic snack was actually intended to be served. Contrary to current
fashion, nachos didn’t start out as a giant pile of chips drenched in ladles of
florescent gold cheese sauce.

The earliest versions were made by simply broiling a single
layer of cheese-topped chips, which were then garnished with jalapeno peppers –
simple and elegant, with every chip genetically identical to the next. Over
time we’ve added hundreds of toppings, as well as replaced the broiled (real)
cheese with something that you can also use to grease an axel.

Don’t get me wrong, I enjoy the aforementioned version just
as much as the next guy wearing pajama jeans, but once in a while it’s good to revisit
a simpler time in American snacking. If you’re planning to party, I wish you a
fun and safe Cinco de Mayo, and hope you give these very tasty chips a try.

Ingredients for 4 Portions:
1 pound peeled and deveined shrimp (I used 50-60 per pounds size, which are
ideal for this)
1 tbsp vegetable or olive oil
pinch of cayenne
1/4 tsp ground chipotle pepper
salt and pepper to taste
50-60 large tortilla chips, or as needed
2 jalapeno peppers, sliced very thin
about 3 1/2 cups of shredded Monterey Jack or cheddar cheese
avocado creama (1 avocado, 1 cup sour cream, and juice of 1
lemon or 2 limes; liquefied in a blender)
sliced cherry tomatoes and freshly chopped cilantro to garnish

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Baked Buffalo Chicken Jalapeño Poppers

The little bite sized babies might be cute, but watch out – they pack a little punch!

I love jalapeno poppers AND buffalo chicken so I decided to combine them both and really spice things up!

These are so good and real easy to make. Prep them ahead and bake them just before you’re ready to serve. They should be served hot, so don’t bake them ahead. If you want to go carb-less or gluten free, I think they would be good without the panko too.  Just please do yourself a favor and wear gloves when you cut the peppers.

Buffalo Chicken Jalapeno Poppers
Servings: 10 • Size: 2 jalapeno poppers • Old Points: 2 • Weight Watcher Points+: 2 pt
Calories: 92 • Fat: 5 g • Carb: 5 g • Fiber: 1 g • Protein: 7 g • Sugar: 1 g
Sodium: 346 mg  • Cholest: 14 mg


  • 10 jalapeño peppers, sliced in half lengthwise
  • 4 oz 1/3 less fat cream cheese
  • 3 medium scallions, green part only, chopped
  • 2 oz shredded low fat sharp cheddar (I used Cabot 50%)
  • 4 oz shredded chicken
  • 1/4 cup Franks Hot sauce (or any buffalo wing sauce)
  • 1/2 cup egg whites, beaten
  • 3/4 cup panko crumbs
  • 1/8 tsp paprika
  • 1/8 tsp garlic powder
  • 1/8 tsp chili powder
  • pinch salt and pepper
  • cooking spray


Preheat oven to 350°F. Spray a baking pan lined with parchment or foil with cooking spray. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.

Combine cream cheese, cheddar and scallions in a medium bowl. Mix in shredded chicken and hot sauce.

Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.

Fill peppers with chicken cheese filling with a small spoon or spatula.

Dip peppers in egg, then in panko mixture to coat and place on prepared baking sheet. Spray the peppers with more oil and bake until golden, about 25 to 30 minutes. Remove from oven and serve immediately. Serve hot, make 20.

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