Jalapeno Popper Pizzas-Pampered Chef

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“I have made these a few times & always get rave reviews from my husband and friends. Add more jalapenos if you like them super spicy. The sauteeing & the cream cheese tend to mellow the heat of the jalapenos. I leave the seeds & membrane on the jalapeno to maximize on the heat. ENJOY!”
24 pizzas

Ingredients Nutrition

  • 1 (13 7/8 ounce) package pizza crusts (pillsbury refrigerated)
  • 4 slices bacon, sliced
  • 12 cup red pepper, finely chopped (aprox. 1 small pepper)
  • 2 jalapeno peppers, chopped fine
  • 4 ounces cream cheese, softened
  • 1 cup cheddar cheese, shredded
  • 12 cup corn chips, crushed


  1. Preheat the oven to 425 degrees.
  2. Open the crust. DO NOT UNROLL. Place the pizza dough on a lightly floured cutting board.
  3. Gently roll the log shape into a thinner cylinder measuring aprox. 11 1/2 inches.
  4. Using a sawing motion, cut the dough into 24 pieces.
  5. Place on a baking pan; press the dough pieces slightly (helps prevent them from rising too much).
  6. Bake 11-13 minutes until golden brown.
  7. Fry the bacon & remove once cooked.
  8. Using 1 tsp bacon drippings, saute the red pepper & jalapenos until tender.
  9. Combine cream cheese, 1/2 cup cheddar cheese, sauteed peppers & bacon; mix well.
  10. Divide evenly over the crusts.
  11. Combine remaining cheese w/ corn chips.
  12. Sprinkle on top.
  13. Bake 4-6 minutes until cheese is melted.

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