Samosa Stuffed Jalapeno Poppers – Airfryer/Oven/Crisplid

February 1, 2020 By Aneesha |

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These Samosa Stuffed Jalapeno Poppers are an Indian inspired take on the popular American appetizer. These beauties are a lightened-up gluten-free version of the classic since they are baked (rather than fried) in the AirFryer, Crisplid or Oven.

baked samosa stuffed jalapeno poppers on charcoal board with cilantro and tamarind chutney in two white bowls

Easy Jalapeno Poppers Recipe- Vegan & Gluten-Free Appetizer

The big game is just around the corner. I am truly inspired by the virtuous Americana that comes from the biggest football game of the year. My girls and hubby get all excited, put on their jerseys and all 🙂 . As for me, I really look forward to the commercials and ‘Halftime’!!

A few years ago when I was hosting a Super Bowl party, I was looking for an easy-to-make appetizer recipe that would compliment my Indian roots, while also boosting the American spirit. That’s how this recipe for Samosa Stuffed Jalapeno Poppers was born.

It’s the perfect mash-up of traditional Indian food and the popular Jalapeno popper appetizer. And since these little guys are baked rather than fried, I don’t feel so bad having more than one.

And now these Samosa Poppers have become a hit even at my Diwali and Holi get togethers. They’re such a fun take on a classic samosa, only more healthy. This Indian inspired recipe is naturally healthy, Vegetarian, Vegan and Gluten-Free!

You May Also Like: 30+ Super Bowl Recipes

What Is A Jalapeno Popper?

easy samosa stuffed jalapeno peppers on charcoal board with cilantro chutney in small white bowl

Jalapeno poppers, sometimes called jalapeno bites, are small, green chilis that have been hollowed out, stuffed with cheese (the most common being cream cheese), spices and sometimes meat.

Traditionally, the peppers are then breaded and deep-fried, but variations include jalapeno poppers wrapped in bacon, grilled or in our case today, baked!

Are Jalapenos Good For You? How ‘hot’ are they?

Jalapenos are chili peppers, which means they contain capsaicin, the compound that gives them their spice. According to Healthline, studies have found that capsaicin can boost your metabolism, increase fat burn and reduce your appetite.

In addition to all that fat-burning, jalapenos are low in calories, a good source of fiber and come packed with a number of vitamins and minerals, including Vitamin C and B6.

Jalapenos’ spice can vary from mild to hot depending on the cultivation. Jalapeno peppers can range anywhere from a few thousand to over 10,000 Scoville heat units (for reference, bell peppers are 0). Here are a few tips when shopping and chopping jalapenos:

A Few Tips When Working With Jalapenos

  • Purchase jalapeno peppers that have a smooth, vibrantly green skin with no bruises. This is a sign the jalapenos are fresh and flavorful.
  • Avoid jalapeno peppers with dark brown lines. These are heat stripes, which indicate a spicier pepper.
  • Wear gloves. This helps to prevent the spicy compounds in the peppers being transferred to other parts of your body, such as your eyes – ouch!
  • Remove the seeds and ribs. Also known as the membranes, this is where the majority of the heat lives.

Ingredients for Samosa Stuffed Jalapeno Poppers

mashed potatoes in large glass bowl with peas, onions and spices in small glass bowls in a circle

Most of the ingredients are for the samosa filling, so be sure to read through to make sure you have everything on hand.

  • Jalapeños: You will need 6 medium-size jalapeno peppers for this recipe, plus one more for the filling. Rather than stuffing the whole pepper, each pepper gets cut in half lengthwise, leaving you with 12 stuffed jalapeno poppers. Depending on the number of guests you have to feed, simply double or triple the recipe.
  • Stuffing:
    • Gold Potatoes: The recipe for the popper filling is based on 2 medium gold potatoes. However, if you are using a large russet potato, the cooking time will vary. Follow the instructions in the recipe card.
    • Avocado Oil: I like to start with refined avocado oil because of it’s high smoke point – 520 degrees F! This means the oil will retain its flavor and nutrients during high heat cooking. A good substitute is olive oil, if that is all you have on hand.
    • Cumin Seeds: Purchase whole cumin seeds and store them in a dark, cool cabinet for up to 3 months. This will preserve all those wonderful natural oils, making this jalapeno popper filling much more enjoyable.
    • Onion: Use a white or yellow onion for its savory, aromatic flavor. Chop the whole onion, use what you need for the recipe and store the remainder in an airtight container in the fridge to use within one week.
    • Ginger: Fresh ginger is better, but if it is unavailable at the grocery store, purchase frozen ginger cubes and thaw 2 while you’re prepping the remaining ingredients.
    • Frozen Peas: Pull out 1/3 cup frozen peas from your freezer and allow these to thaw, too, while you gather the rest of the ingredients.
    • Cilantro: Add the fresh cilantro at the very end to lock in its bright green color.
    • Spices for the Samosa Jalapeno Popper Filling:
      • Salt
      • Ground Coriander
      • Garam Masala
      • Red Chile Powder
      • Amchur
      • Chaat Masala
  • Garnish: Both Cilantro and Tamarind chutney are needed, which can be bought from an Indian grocery store or Amazon. If you have the time, make this simple recipe for Cilantro Chutney, too!

How To Make Samosa Stuffed Jalapeno Poppers In The AirFryer, Crisplid or Oven

The samosa stuffed jalapeno poppers are prepared and filled the same way, but baking time and temperature will vary based on if you use the AirFryer, Crisplid or Oven.

How To Make The Jalapeno Popper Filling Recipe

Step 1: Cook Potatoes

First, you must cook the potatoes in either the Instant Pot or Microwave.

  • Instant Pot: In the inner pot of the Instant Pot, place the trivet. Pour 1 cup water and place potatoes on top of trivet. Pressure cook for 6 mins, HIGH pressure. For a large russet potato, increase the cooking time to 8-10 minutes. For a more detailed process, click here.
  • Microwave: Poke potatoes with a fork and place them in a microwave-safe bowl, then fill the bowl halfway with water. Cook the potatoes using the ‘Potatoes Preset’, or for 7 minutes at HIGH temperature. Check for doneness by inserting a knife in the thickest part of the potato. If still not done, microwave for another 2 minutes.
  • When potatoes are cool enough to handle, peel and mash them. Keep aside.

Step 2: Make The Popper Filling

As soon as the potatoes are cooked, you can begin making the jalapeno popper filling:

olive oil pouring in skillet, hand adding cumin seeds to skillet, hand holding bowl with red onions, hand holding chopped jalapeno in bowl
  • Heat a non-stick pan on medium-high heat for 30-45 seconds. Add oil and cumin seeds (steps 1 & 2).
  • When cumin seeds begin to sizzle, add chopped onion and jalapeno (steps 3 & 4). Saute for 2-3 minutes.
hand holding glass bowl with spices over skillet, mixing spices into skillet with red spatula, mixing potatoes into skillet with red spatula, cilantro and potatoes in skillet
  • Stir in finely chopped ginger, salt, coriander, garam masala, red chili powder and Amchur Turn off the heat (steps 5 & 6).
  • Add now-cooled mashed potatoes and mix everything to combine (step 7). Then, add thawed peas and chopped cilantro (step 8).
hand holding small bowl with spices, samosa potato filling in skillet
  • Add Chaat Masala. Mix well and set aside (steps 9 & 10). Your filling is ready.

Step 3: Stuff and Bake

hand slicing top off jalapeno, two hands scraping seeds from jalapeno, hands filling jalapeno pepper with samosa filling, hand holding samosa stuffed jalapeno pepper
  • Wash and dry the jalapeño peppers. Cut off the stem end, then cut in half lengthwise. Using a spoon, scrap-off the seeds and membrane in each (steps 1 & 2).
  • Toss the peppers in a teaspoon of avocado (or olive) oil, and a few dashes of salt and pepper.
  • Fill each jalapeño half with 2-2.5 teaspoons of samosa filling (steps 3 & 4) and bake them using the AirFryer, Instant Pot with Crisplid or Oven until al dente or desired tenderness.
hand spraying airfryer with cooking spray, tongs placing stuffed jalapeno peppers in airfryer, stuffed jalapeno poppers in crisplid, stuffed jalapenos baking in oven

Samosa Stuffed Jalapeno Poppers in the AirFryer

  • Brush the fry basket with avocado oil, or lightly spray with cooking spray. Place the stuffed jalapeños in the basket, leaving space between each. Cook at 400°F for 8 minutes (steps 5 & 6).
  • After 8 minutes, the jalapeños will be al dente in texture, which means they’ll have a little crunch. If you like them softer, increase total air frying time to 10 minutes.

Stuffed Jalapeno Poppers in the Instant Pot with Crisplid

  • Brush the mesh basket with oil or lightly spray with cooking spray. Place trivet in the inner steel pot of Instant Pot or Multipot, then place the mesh basket on top.
  • Put the stuffed jalapeños in the basket, leaving a little space between each. Cook at 400°F for 10 minutes (steps 7 & 8).

Oven-Baked Samosa Stuffed Jalapeno Poppers

  • Line a baking sheet with aluminum foil (the heat transferred from the aluminum foil helps the peppers cook faster).
  • Place the stuffed jalapeños on the prepared baking sheet, leaving space between each. Bake at 400°F for 10-12 minutes.

As soon as the samosa stuffed jalapeno poppers are baked, garnish with 1/4 teaspoon each cilantro and tamarind chutney. Serve warm!

What To Eat With Jalapeno Poppers

hand holding jalapeno pepper stuffed with samosa filling

Jalapeno poppers are a finger-food and their name is derived from how you eat them – by popping them in your mouth!

I enjoy them the most with Cilantro and Tamarind chutney. You can serve them as a standalone appetizer, or serve them them with an array of appetizers depending on the party theme.

For Game Day Parties, I like to pair them with Buffalo Chicken Wings, Guacamole Dip, Tandoori Chicken Sliders and Black Bean Chili with Jalapeno Cornbread Muffins.

For an Indian themed party, these can be served alongside Samosa Chaat Cups, Cheese Straws(khari), Oven Roasted Chickpeas, Chicken Tikka and Bombay Potatoes.

Recipe Tips for Samosa Stuffed Jalapeno Poppers:

  • Scrape off the seeds and membrane in each pepper. This will tone down the spice factor in the peppers and allow you to taste more of the samosa filling. And don’t forget to wear gloves!
  • Bake to your desired tenderness. I really enjoy these spicy peppers al dente, or with a bit of crunch still left in the peppers. If you like your jalapenos soft, simply add 1-2 minutes to the baking method.
  • Serve warm. Jalapenos taste best when they are still slightly warm, so bake these just before your guests arrive, garnish and transfer to a serving platter.

More Appetizer Recipes From My Kitchen:

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baked samosa stuffed jalapeno poppers on charcoal board with cilantro and tamarind chutney in two white bowls

Samosa Stuffed Jalapeno Poppers

These Samosa Stuffed Jalapeno Poppers are an Indian inspired take on the popular American appetizer that gets baked in the AirFryer, Crisplid or Oven.
5 from 1 vote
Print Pin Rate Recipe
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 12 Poppers
Calories: 37kcal
Author: Aneesha

Ingredients

  • 6 Jalapeno Chili cut in half lengthwise and de-seeded

Samosa Filling

  • 2 gold potatoes (medium) (about 1.5 cups), 1 large russet potatoe
  • 1 tbsp avocado oil or olive oil
  • ½ tsp cumin seeds
  • ½ cup onion finely chopped, about ⅓ an onion
  • 2 tsp jalapeno de-seeded and finely chopped
  • 2 tsp ginger finely chopped
  • cup frozen peas thawed
  • 2 tbsp chopped cilantro

Spices for Samosa Filling

Garnish

Instructions

Boil Potatoes (Instant Pot or Microwave)

  • Instant Pot: Place trivet in the inner pot. Pour 1 cup water and place potatoes on the trivet. Close the lid (sealing position), and pressure cook for 5 mins at HIGH pressure. If using russet potato, increase time to 7 mins.
  • Microwave: Poke potatoes with a fork. In a microwave-safe bowl, add potatoes and fill the bowl halfway through with water. Cook potatoes using the 'Potatoes preset", or for 7 mins at HIGH temperature. Check for doneness. If still not done, microwave for another 2 mins.
  • When potatoes are cool enough to handle, peel and mash them. Keep aside.

Samosa Filling

  • Heat a non-stick pan on medium-high heat (takes 30-45 seconds). Add oil and cumin seeds.
  • When cumin seeds begin to sizzle, add chopped onion and Jalapeno. Saute for 2-3 minutes. Turn off the heat.
  • Add finely chopped ginger and spices, including salt, coriander, garam masala, red chili powder, amchur. Stir everything. The residual heat from the onions is enough to bloom the spices and ginger.
  • Add mashed potatoes and mix everything to combine. Add thawed peas and chopped cilantro. Mix well and set aside.

Stuff and Bake Jalapeños

  • Wash and dry jalapeños peppers. Cut off the stem end, then cut in half lengthwise. Using a spoon, scrap-off the seeds and membrane in each.
  • Toss them in a teaspoon of avocado (or olive) oil, and a few dashes of salt and pepper.
  • Fill each jalapeño half with 2-2.5 teaspoons of samosa filling and bake them using one of the following three ways:
  • Air Fryer: Brush the fry basket with avocado oil, or spray with a cooking spray lightly. Place the stuffed jalapeños in the basket leaving a little space between each. Cook at 400°F for 8 minutes. After 8 mins, the jalapeño will be al dente in texture, which means, they'll have a little crunch. If you like them softer, increase air frying time to 10 mins.
  • Crisplid: Brush the mesh basket with oil or spray with cooking spray. Place trivet in the inner steel pot of Instant Pot or Multipot, then place the mesh basket on that. Place the stuffed jalapeños in the basket leaving a little space between each. Cook at 400°F for 10 minutes.
  • Oven: Line a baking sheet with aluminum foil (the heat transferred from the aluminum foil helps the peppers cook faster). Place the stuffed jalapeños leaving a little space between each. Bake at 400°F for 10-12 minutes.

Garnish

  • Garnish each stuffed jalapeño with about 1/4 teaspoon each of cilantro and tamarind chutney! These Samosa Stuffed jalapeño poppers are best served warm.

Video

Notes

Recipe Tips for Samosa Stuffed Jalapeno Poppers:
  • Scrape off the seeds and membrane in each pepper. This will tone down the spice factor in the peppers and allow you to taste more of the samosa filling. And don’t forget to wear gloves!
  • Bake to your desired tenderness. I really enjoy these spicy peppers al dente, or with a bit of crunch still left in the peppers. If you like your jalapenos soft, simply add 1-2 minutes to the baking method.
  • Serve warm. Jalapenos taste best when they are still slightly warm, so bake these just before your guests arrive, garnish and transfer to a serving platter.
Note: The nutrition facts below are my estimates and do not include the garnishes.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 37kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 15mg | Calcium: 12mg | Iron: 1mg
Course: Appetizer
Cuisine: American, Indian
Keyword: Baked Jalapeno Poppers, Samosa Stuffed Jalapeno Poppers, Stuffed Jalapeno Poppers, Vegetarian Stuffed Jalapeno Peppers
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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