Jalapeno Popper Sloppy Joes

Jalapeno Popper Sloppy Joes are the PERFECT combo of spicy and cheesy just like a jalapeno popper, and ready in under 30 minutes!

Jalapeno poppers are a guilty pleasure of mine so it makes total sense that the Ultimate Sloppy Joes would take a familiar turn.

Jalapeno Popper Sloppy Joes
Jalapeno Popper Sloppy Joes

It’s Monday, which means it’s time to add another recipe to our sloppy joe recipe collection! We’re having a blast over here coming up with new ways to make sloppy joes. Today we have a Jalapeno Popper Sloppy Joe that tastes like the dinner version of our favorite appetizer, jalapeno poppers, cooked with ground beef and served on a bun. It’s cheesy, spicy, and gloriously messy. Basically everything you could ever want out of a sloppy joe, and then some. Plus you get all of the flavor of a jalapeno popper, with only a fraction of the work!

What to serve with jalapeno popper sloppy joes

There’s a lot of flavor going on here, so I’d suggest serving these sloppy joes alongside KFC Potato Wedges (Copycat), or Shoestring French Fries. Or make it an appetizer flavors night and go with Beer Battered Onion Rings!

Bacon and Cheddar Jalapeno Sloppy Joes

Tips for jalapeno popper sloppy joes

  • If you want the jalapenos to be less spicy, make sure you remove the seeds and membrane when you’re chopping them.
  • Sauté the onions and jalapeno long enough to let them soften, which will also cut down on some of the spiciness of the pepper.
  • Don’t completely cook off the sauce, let some of it stay on the bottom of the pan. That’s what’s going to make this sloppy joe juicy and sloppy.
  • If you want to cut down on the spiciness, try using ½ bell pepper instead of jalapenos. This would be a better option if you have kids who don’t like spicy food.

more things you can add to these sloppy joes

You can add more vegetables to these sloppy joes if you’re trying to make them a little bit healthier. I recommend bell peppers, mushrooms, or finely chopped celery. Just add them when you add the ground beef to saute, and you won’t even know they’re there.

Looking for more jalapeno recipes?

Jalapeno Sloppy Joes with bacon

I’d love to know how it turns out for you so if you do make the recipe pretty please come back and leave a comment letting me know how you enjoyed them.

We put a ton of effort into recipe testing 40 Sloppy Joes for this weekly series. If you keep loving them as much as we do, we’ll keep them coming every week!

Jalapeno Popper Sloppy Joes in skillet

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Jalapeno Popper Sloppy Joes

Jalapeno Popper Sloppy Joes are the PERFECT combo of spicy and cheesy just like a jalapeno popper, and ready in under 30 minutes!
Yield 6 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main, Main Course, Main Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 pound ground beef
  • 1 cup onion chopped
  • 1 cup ketchup
  • 2 jalapenos chopped
  • 2 tablespoons apple cider vinegar
  • 1 cup tomato sauce
  • 2 teaspoons worcestershire sauce
  • 8 ounces cheddar cut into cubes
  • 1 8 oz package cream cheese cut into cubes
  • fresh jalapeno slices optional
  • 6 slices bacon cooked and crumbled

Instructions

  • In a large skillet over medium heat cook ground beef, onion, and jalapeno until onions are soft and translucent, about 5 minutes. Use a spatula to break up ground beef, stirring frequently. 
  • Add ketchup, apple cider vinegar, tomato sauce, and Worcestershire sauce. Cook another 6-8 minutes, stirring to combine with meat.
  • Add ¾ of the cheddar, cream cheese and bacon, stirring for just a second before serving on toasted hamburger buns and top with remaining cheddar cheese.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 542kcal | Carbohydrates: 17g | Protein: 25g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 134mg | Sodium: 1003mg | Potassium: 620mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1315IU | Vitamin C: 12.3mg | Calcium: 342mg | Iron: 2.6mg
Keyword: jalapeno popper sloppy joes

 

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. Sometimes pre shredded cheeses have an additive that changes the consistency and flavor a bit, so if possible I’d stick to the cheddar.

  1. Followed the recipe except omitted the tomato sauce. Turned out so good. I’m afraid it would have been to soupy had I added the sauce.

  2. My boyfriend loved it!! I never cook but since it’s his birthday I decided to try this recipe out and he asked me to memorize the recipe!! I decided to season the meat with some sazon and use pickled jalapeños for the beginning and it Gave it a kick. Thank you so much!

  3. I made this yesterday and it turned out great. When I make it again I’ll use another 1/2 pound of hamburger to make it more meaty and also use pickled jalapenos instead of fresh to get more bite. Another excellent recipe.

  4. Made these and they are delicious. The only problem is they were very juicey! It was more like soup. Any d idea why?

    1. I’m so glad you enjoyed it! Sounds like your ground beef might have been a bit fattier than mine. If you notice more oil after browning, trying draining it before adding the other ingredients. Hope this helps!

  5. This is my kind of appetizer and perfect to serve on a charcuterie board. Guests go crazy over this recipe! Thanks!