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Avocado Jalapeño Popper Boats

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  • Prep 15 min
  • Total 30 min
  • Servings 12
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Get all the spicy, cheesy flavour of jalapeño poppers plus the creaminess of avocado with these quick and easy appetizer boats.
Created Apr 4, 2017
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  • 1 package (12 count) Old El Paso™ Mini Tortilla Bowls
  • 1 tablespoon butter, melted
  • 1 package (250 g) cream cheese, softened
  • 2 cans (127 mL each) Old El Paso™ chopped green chilies
  • 1 tablespoon Old El Paso™ original taco seasoning mix
  • 1 avocado peeled, pitted and diced
  • 1 jalapeño chile (2 to 3 inch), halved lengthwise, seeded and very finely chopped
  • 2 teaspoons lime juice
  • 1/8 teaspoon salt
  • 1/4 cup chopped cooked bacon


  • 1
    Heat oven to 350°F. Line cookie sheet with foil or cooking parchment paper. Brush outsides of boats with melted butter.
  • 2
    In medium bowl, mix cream cheese, green chilies and taco seasoning mix with whisk. Divide evenly among tortilla bowls; spread to smooth. Place filled tortilla 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 tortilla bowls. Top with bacon. Serve warm.

Expert Tips

  • Tip 1
    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.
  • Tip 2
    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.

Nutrition Information

150 Calories, 11g Total Fat, 2g Protein, 10g Total Carbs

Nutrition Facts

Serving Size: 12 boats
Total Fat
Saturated Fat
Trans Fat
Total Carbs
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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