Jalapeno Popper Bowl

Get all the flavor of jalapeño poppers plus the creaminess of avocado with these quick, and easy appetizer bowls. Add a little kick to any party!
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15 Minutes Prep
30 Minutes Total
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12 Servings


Ingredient List
  • Small check mark in a circle icon 1 package (12 count) Old El Paso™ Taco Bowls™ mini soft flour tortillas
  • Small check mark in a circle icon 1 tablespoon butter, melted
  • Small check mark in a circle icon 1 package (8 oz) cream cheese, softened
  • Small check mark in a circle icon 2 cans (4.5 oz each) Old El Paso™ chopped green chiles
  • Small check mark in a circle icon 1 tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
  • Small check mark in a circle icon 1 Avocado from Mexico™, peeled, pitted and diced
  • Small check mark in a circle icon 1 jalapeño chile (2 to 3 inch), halved lengthwise, seeded and very finely chopped
  • Small check mark in a circle icon 2 teaspoons lime juice
  • Small check mark in a circle icon 1/8 teaspoon salt
  • Small check mark in a circle icon 1/4 cup chopped cooked bacon
Preparation
  1. Heat oven to 350°F. Line cookie sheet with foil or cooking parchment paper. Brush outsides of bowls with melted butter.
  2. In medium bowl, mix cream cheese, green chiles and taco seasoning mix with whisk. Divide evenly among bowls; spread to smooth. Place filled bowls on cookie sheet. Bake 12 to 14 minutes or until filling is hot and bowls are toasted.
  3. Meanwhile, in medium bowl, gently mix avocado, jalapeño chile, lime juice and salt. Spoon avocado mixture into bowls. Top with bacon. Serve warm.
Expert Tips
  • To dice avocado: Cut avocado lengthwise through skin and flesh around pit. With hands, slowly twist both sides of avocado to separate. Gently slide spoon under pit to remove. With knife, make crisscross cuts through flesh; remove with spoon into bowl.
  • When using bacon as a garnish as in this recipe, seek out the best quality bacon you can find. It really makes a big difference in the finished dish.