Hi friends! Remember my crockpot carnitas recipe? I whipped up these jalapeño poppers with a twist about 45 minutes before I went to a Fourth of July BBQ. They were a crowd pleaser and the key ingredient was I topped them with my carnitas! I promised I would share affordable meal ideas and how to maximize your food budget and time.
- jalapeños 8-12
- 1 can non-fat refried beans
- 1 block cream cheese
- 1/3 c shredded cheddar cheese
- 3 green onions minced
- 2 tsp Tapatio or your favorite hot sauce
- leftover carnitas diced or you can use bacon bits
- Optional – You never know how hot jalapeños will be, so I served this with a cilantro avocado yogurt and sour cream dip.
- Preheat oven to 375°
- Rinse the jalapeños, then cut lengthwise to de-seed and de-vein. Removing the seeds and the veins helps eliminate a lot of the heat.
- In a microwave safe mixing bowl, soften the cream cheese. I microwaved it in 20 second increments until it was easy to stir.
- Add the refried beans, green onions, shredded cheese and hot sauce. Mix well.
- Spoon the bean and cheese mixture into the jalapeño halves and top with carnitas.
- Place in a baking dish or on a backing sheet. Bake for 30-45 minutes. The longer you cook jalapeños, the less spicy they tend to be.
*I served these with Bolthouse Cilantro Avocado Yogurt Ranch and added sour cream. I don’t think it was needed, but I wanted to make sure there was something to cool these down if they were too spicy!
If you don’t want to heat up your house using the oven, you can always cook these on the barbecue. I would advise cooking them on indirect heat and watching closely if you choose to barbecue them. If you make these, I’d love to hear your thoughts!