Game day snack season is HEEEEERRRRRE!!! And these Southwest Steak Jalapeno Poppers are an excellent snack to devour during the big game, or really just as an excuse to have a fun appetizer 🙂
Leftover steak is not really something we ever have around here, so I did grill a small sirloin steak to use in these stuffed jalapenos.
But if you do have leftover steak, this would be an excellent way to use it.
Here is just about everything you need to make these jalapenos.
Confession…most of these are jalapenos from my garden, but I did have a few smaller poblano peppers that I used too.
How to Make Southwest Steak Jalapeno Poppers
Start with cutting the jalapenos in half and scraping the seeds out with a spoon. My skin is very sensitive to jalapenos, so I wear rubber gloves when doing this part.
Next. make the filling by putting a cup of cooked, diced steak in a bowl.
Add a block of cream cheese, taco or southwest seasoning, a cup of shredded cheese, and a cup each of corn and black beans.
I used canned corn and beans so I drained the liquid from the corn and also rinsed the black beans before adding them.
Stir the filling so it comes together, and this will take a few minutes.
It helps if the cream cheese is at room temperature.
And I have the best luck using a metal kitchen spoon to bring it all together with the cream cheese.
Stuff each jalapeno half with the filling.
And if you end up with some leftover filling, it’s SO good on a cracker!
Kind of like an appetizer before your appetizer 😉
For cooking these, you have options.
Either in a 400 degree oven for 25 minutes… or in a 250 degree smoker for 45 minutes.
I went with the smoker option for a little extra wood fired flavor.
Southwest Steak Jalapeno Poppers are best when eaten right away 🙂
Creamy, cheesy goodness paired with the steak and southwest flavors for the win!
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Lots more Game Day Snack Ideas here!
Southwest Steak Jalapeno Poppers
Southwest Steak Jalapeno Poppers are stuffed with lots of cheese, corn, black beans, and diced steak and can be either baked or smoked
- 15 jalapeno peppers
- 1 cup cooked, diced steak
- 1 cup corn kernels
- 1 cup cooked, rinsed black beans
- 8 oz block cream cheese at room temp
- 1 cup shredded cheese of choice
- 1 Tbsp taco seasoning or southwest seasoning blend
Cut the jalapenos in half lengthwise. Using a spoon, scrape out the seeds and ribs.
Note: Recommended to wear plastic gloves when handling jalapenos.
Put the steak, corn, black beans, cream cheese, shredded cheese, and taco/ southwest seasoning in a bowl. Mix everything together.
Note: I had the best luck with a metal spoon, using the backside of the spoon to incorporate everything with the cream cheese.
Fill each jalapeno half with this mixture and place on a lined baking sheet. Bake in a 400 degree oven for 25 minutes (or put them on a smoker set to 250 degrees for 45 minutes).