Poppers in a Blanket

This twist on the jalapeno popper is so yummy! A handful of these paired with salsa, sour cream, and guacamole, are sure to hit the spot! The spicy and gooey center of cheesy goodness, balances beautifully with a crispy exterior. Pan fried and finished in the oven, this simple finger food is as simple to prepare, as it is satisfying to eat! This recipe is flexible indeed, and doesn’t require exact and precise measurements. Simply gather the list of ingredients and make as many as you like!


  • Fresh jalapenos (1/4 of a jalapeno per popper, i.e. one jalapeno will make four poppers)

  • Cheddar cheese

  • Cream cheese

  • Corn tortillas (1/2 tortilla per popper, i.e. one whole tortilla makes two poppers)

  • Badia Sazon Complete

  • Toothpicks to seal poppers


  • Prepare your ingredients, cutting jalapenos into fourths and tortillas in half, accounting for how many poppers you intend to make.
  • Lay one tortilla half on a flat surface.
  • Take a piece of jalapeno and point the tip toward the curved side of the tortilla.
  • Add a dollop of cream cheese directly on top of the blade of jalapeno. The cream cheese should be molded to attach directly to the jalapeno.
  • Sprinkle Badia Sazon onto the cream cheese. About 1/8 a teaspoon per popper.
  • Add shredded cheddar cheese on top and roll-up tortilla around the pepper and cheeses, as if wrapping up a burrito or egg roll.
  • Secure the popper with a toothpick, sliding it in at the closing end of the tortilla, diagonally through the popper so it doesn’t protrude. Be sure to leave enough of the toothpick exposed to remove before serving. Try not to pierce the jalapeno when doing this, instead going through the soft parts.
  • Heat about one cm of oil in a skillet on medium heat.
  • Brown each popper on all sides, turning frequently not to burn. You must keep a close eye, because things move quickly.
  • Remove browned poppers to a towel or rack to drain excess oil.
  • Once all poppers have been pan fried, add to an oven at 350 degrees. Be sure poppers are covered with foil. Cook for 10 minutes.
  • Check poppers by assessing doneness of the jalapeno using a toothpick. The toothpick should easily pierce the jalapeno when done. If not, cook another 3-5 minutes.
  • Remove from the oven and enjoy!

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