Jalapeño Popper Kugel

Name: Jalapeño Popper Kugel
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 1 16 oz package Grandma’s wide egg noodles; 8 jalapeños (about 1 cup cooked and chopped); 1 Tbsp oil; 8 oz cream cheese, room temperature; 2 cups sour cream; 4 oz unsalted butter, melted; 6 large eggs; 1 tsp salt; 1 tsp garlic powder; ¾ tsp black pepper; Topping:; 1 cup breadcrumbs; 2 Tbsp unsalted butter, melted; Salt and pepper, to taste; 1 ½ cups sharp cheddar, shredded (about 6 oz); 1 cup cooked bacon bits (optional); 2 Tbsp chives, chopped (optional)

Annie Weisz of Peak to Plate

Servings

Prep Time

15 minutes

Cook Time

1 hours

Cuisine

American

Category

Dinner

This jalapeño popper kugel is the perfect combination of comfort food and bold, savory flavor. It takes everything you love about a classic jalapeño popper - spicy peppers, cream cheese, cheddar, and bacon - and turns it into a rich and satisfying noodle casserole that’s perfect for sharing.

At the center of the dish are Grandma’s wide egg noodles, which make the perfect base for the creamy custard. The noodles soak up the creamy mixture of cream cheese, sour cream, butter, and eggs as they bake, creating a rich, tender, indulgent texture that makes this kugel seriously comforting.

The jalapeños are cooked until their skins are blistered and the peppers are tender before being diced and folded into the noodles. This extra step mimics the roasted flavor of a jalapeño popper while bringing out the peppers’ natural sweetness and adding a subtle smoky depth to the kugel. If you prefer more heat, leave some of the seeds and membranes intact, or add more jalapeños.

Once the noodles and jalapeños are combined with the creamy custard, everything is baked until the filling begins to set. Sharp cheddar is sprinkled over the top, then finished with buttery breadcrumbs that bake up golden and crisp, bringing all the classic jalapeño popper flavors together. The combination of chewy noodles, tender custard, melted cheese, and crunchy breadcrumbs gives every bite plenty of texture.

To finish, the kugel is topped with crispy bacon and fresh chives. The smoky, salty bacon adds even more jalapeño popper flavor, while the fresh chives cut through the richness.

This is a fun twist on traditional kugel that works well as a cozy side dish or the star of a casual meal. It’s perfect for game day, potlucks, holiday gatherings, or anytime you need a comforting noodle dish that feeds a crowd. It can also be assembled ahead of time, making it easy to prep before guests arrive and bake when you’re ready.

Ingredients

1 16 oz package Grandma’s wide egg noodles
8 jalapeños (about 1 cup cooked and chopped)
1 Tbsp oil
8 oz cream cheese, room temperature
2 cups sour cream
4 oz unsalted butter, melted
6 large eggs
1 tsp salt
1 tsp garlic powder
¾ tsp black pepper
Topping:
1 cup breadcrumbs
2 Tbsp unsalted butter, melted
Salt and pepper, to taste
1 ½ cups sharp cheddar, shredded (about 6 oz)
1 cup cooked bacon bits (optional)
2 Tbsp chives, chopped (optional)

Directions

Bring a large pot of salted water (6 quarts water + 2 Tbsp salt) to a boil. Cook the noodles according to package directions until al dente. They will soften a bit more in the oven. Drain and set aside.
Preheat oven to 375°F. Grease a 9x13 casserole dish with butter.
Heat the oil in a medium skillet over medium-high heat. Add the whole jalapeños and cook about 4 minutes per side, turning as needed, until the skins blister and the peppers are tender. Transfer to a plate and let cool until easy to handle.
Once the jalapeños are cool enough to handle, cut off the stems. Slice the peppers in half lengthwise and remove the seeds and membranes. Dice the peppers into small pieces. Leave some seeds and membranes intact if you prefer a spicier kugel.
Add cream cheese, sour cream, melted butter, eggs, salt, garlic powder, and black pepper to a blender. Blend until smooth.
In a small bowl, combine the breadcrumbs and melted butter. Season with salt and pepper and stir until the breadcrumbs are evenly coated. Set aside.
Add the cooked noodles and diced jalapeños to a large bowl. Pour the cream cheese mixture over the top and stir until everything is evenly combined.
Transfer the noodle mixture to the prepared casserole dish and spread it into an even layer. Bake for 20-25 minutes, or until the edges are beginning to set and the center is still slightly jiggly.
Sprinkle the shredded cheddar evenly over the top, then add the buttered breadcrumbs.
Return the kugel to the oven and bake for another 20-25 minutes, or until the custard is fully set, the cheese is melted, and the breadcrumbs are golden brown.
Let the kugel rest for 5-10 minutes before serving. Top with bacon bits and chopped chives and serve hot. Enjoy!