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Jalapenos spread throughout a cutting board full of jalapeno popper flatbread.
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Jalapeno Popper Flatbread

I made a quick and easy jalapeno popper dip recipe and spread it on some mini naan for a delightful flatbread that's perfect football food!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 8 flatbreads
Calories 595kcal
Author Karly Campbell

Ingredients

  • 8 Stonefire Mini Naan fresh or frozen
  • 4 ounces cream cheese room temperature
  • 4 ounces Monterey Jack cheese grated
  • 2 tablespoons Parmesan cheese
  • 2 tablespoons mayonnaise
  • 1/4 -1/2 cup diced jarred jalapeno peppers
  • 8 slices bacon fried crisp
  • Extra jalapeno slices for topping as desired

Instructions

  • Preheat oven to 400 degrees.
  • Place the naan on two large baking sheets.
  • Add the cheeses, mayonnaise, and diced jalapenos to a medium bowl and stir well to combine.
  • Spread the mixture over the naan.
  • Finely dice the bacon and sprinkle over the naan.
  • Top with extra slices of jalapeno, as desired.
  • Bake for 8 minutes. Serve hot or at room temperature.

Nutrition

Calories: 595kcal | Carbohydrates: 59g | Protein: 17g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 1156mg | Potassium: 74mg | Fiber: 1g | Sugar: 4g | Vitamin A: 315IU | Calcium: 213mg | Iron: 0.3mg