Made with passion

Jalapeño Popper Dip

Serves 8 / 45 mins


  • 10 Casa Mendosa® White Tortillas
  • 1 block of plain Greek yogurt
  • 1 cup of jarred jalapeño, diced.
  • 1 cup of shredded cheddar cheese
  • 1/4 cup of Parmesan cheese
  • 1/2 tsp. of garlic powder
  • 1/2 tsp. of onion powder
  • 1/4 tsp. of salt
  • 4 oz. of crackers or a loaf of stale bread
  • 2 tbsp. of melted butter
  • 1/4 cup. of parmesan cheese
  • 4 slices of bacon cooked and diced.


Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

For Tortilla Chips

  • Slice 10 Casa Mendosa® White Tortillas into triangles using a knife or pizza slicer.
  • Place on sheet pan and drizzle with olive oil and top with salt.
  • Bake in 350°F degrees oven for 10-12 minutes or until golden.
  • Remove from oven and allow to cool for 7 minutes before serving.

For the dip

  • Turn the oven up to 400°F degrees.
  • In a large bowl, mix together cream cheese and yogurt.
  • Add in diced jalapeños, cheddar cheese, parmesan, garlic powder, onion powder and salt.
  • Spread the dip into the bottom of an 8x8 baking dish or an 8-inch cake pan.
  • In a food processor, blend together the cracker or stale loaf of bread, melted butter, and parmesan cheese until fine crumbs are formed.
  • Cook bacon until crispy. Allow it to cool before chopping it.
  • Evenly spread the crumb mixture on top of the dip, add the chopped bacon and jalapeño slices.
  • Bake the dip for 25-30 minutes or until the topping is golden brown and crispy.
  • Serve with your homemade Casa Mendosa® tortilla chips and veggies.



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