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Jalapeño Corn Poppers

Prep time: 30 minutes

Great for: Appetizers


This version of the game day favorite appetizer is gluten-free, spicy, creamy and oh-so-good. Crushed Simply® Tostitos® Black Bean chips and corn kernels in the stuffing give an extra wow factor to each bite.

Makes 12 servings (2 poppers per serving)


1½ cups shredded Pepper Jack cheese
¾ cup nonfat plain Greek yogurt
½ cup crushed Simply® Tostitos® Black Bean chips (about 2 ounces)
½ cup corn kernels (fresh, canned and rinsed, or frozen and thawed)
2 tablespoons chopped fresh cilantro leaves
½ teaspoon ground cumin
12 jalapeño peppers, cut in half, seeds and membrane removed



  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, mix together 1 cup cheese, yogurt, crushed Simply® Tostitos® Black Bean chips, corn, cilantro and cumin. 
  3. Stuff each jalapeño pepper half with filling and arrange on baking sheet. Sprinkle remaining ½ cup cheese over top each popper.
  4. Bake for 12 – 14 minutes or until peppers are charred on bottom.
  5. Remove from oven. Cool for 5 minutes and then serve.

Deanna Segrave-Daly, RD of Teaspoon Communications -

Disclosure: This recipe is designed to be gluten free. Frito-Lay is not liable or responsible for the outcome of any recipes from this website, as the ingredients used cannot be controlled nor can the environment where the recipe is made. Please click here for the full list of Frito-Lay’s qualified gluten-free products.


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