Jalapeño Poppers

Jalape??o poppers were the perfect snack for Saturday football this weekend!


I used a jar of about a dozen pickled jalape??os for this recipe, but you can make more or less depending on how many appetizers you need!


Jalapeno Poppers

soy-free, peanut-free, tree nut-free, seed-free, sugar-free, shellfish-oil, fish-free, bean & legume-free


  • 12 pickled whole jalape??o peppers
  • 1/2 cup shredded reduced-fat sharp cheddar cheese
  • 1/2 cup (4 oz) 1/3 less fat cream cheese, softened
  • 2 eggs (or 1/2 cup egg substitute)
  • 2 Tbsp all-purpose flour
  • 2/3 cup dry breadcrumbs
  • 3/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • Cooking spray

Preheat oven to 400 degrees. Drain jalapenos, cut 1/4 inch off stem ends of peppers, reserve. Carefully remove seeds and membranes, leaving peppers intact. Combine cheeses in a small bowl. Spoon cheese mixture into a zip-top plastic bag and cut off 1 bottom corner of bag. Pipe cheese mixture evenly into peppers and replace stem ends. Combing egg and flour in a small bowl, stir with a whisk. Combine breadcrumbs, garlic powder, salt, and paprika in a shallow bowl. Working with one pepper at a time, dip into egg mixture and then into breadcrumbs until covered completely. Repeat until all peppers have been dipped and breaded once, then repeat for a double-dip. Place on baking sheet sprayed with cooking spray. Spray peppers with a little cooking spray and bake for 15 minutes until lightly brown.

Enjoy and share these yummy appetizers with friends!

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