Kalahari Biltong Recipe Series:

Biltong Jalapeño Popper Nachos

Jalapeño Poppers meet Nachos in this fun, low-carb twist on two classic appetizers. Top with flavorful Kalahari Biltong chunks, and you have a delicious, protein-packed appetizer for your next party.

Biltong Jalapeño Popper Nachos

Main Ingredients:

  • 1/2 pound 85/15 organic ground turkey
  • 1 clove garlic, minced
  • 2 tablespoons chopped onion
  • 1 tbsp chopped fresh cilantro
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1/4 tsp kosher salt 
  • 1 tbsp organic tomato paste 
  • 2 tbsp water
  • 8 jalapeno peppers: halved, seeded & membranes removed
  • 6 ounces organic cream cheese 
  • 1 large scallion, green part only, sliced
  • 1/2 ounce organic shredded sharp cheddar cheese


  • 1/2 cup organic shredded sharp cheddar cheese
  • Spicy Peri Peri Kalahari Biltong, diced for garnish
  • Chopped scallions and cilantro
  • 1/2 cup pico de gallo
  • 2 tbsp sliced black olives


  • Preheat oven to 400F and line a baking sheet with aluminum foil.
  • Cook onion, cilantro and garlic in a pan until soft.
  • Add ground turkey, salt, garlic powder, and cumin and simmer until cooked through. Mix in tomato paste and water.
  • Combine cream cheese, cheddar and scallions in a bowl, then spoon 1 tsp of filling into the peppers.
  • Arrange peppers in a single layer, cut-side up. Bake until soft, about 12-15 minutes.
  • Top with meat and cheese and bake 3 minutes until melted.
  • Top with Biltong, pico de gallo, olives and drizzle with sour cream.
  • Garnish with cilantro and scallions serve immediately.

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