Jalapeno Poppers
This easy Jalapeno Popper recipe was a request to make healthy from one of my wonderful readers years ago. I was excited to tackle the challenge since I love jalapeno poppers so much. The jalapenos are stuffed with a cream cheese, scallion and cheese filling, breaded in panko and baked in the oven until they are hot and cheesy. The flavor is spicy, savory, cheese and delicious! I even created these Buffalo Chicken Jalapeño Poppers, this Stuffed Jalapeño Popper Chicken, and Jalapeño Popper “Nachos.”
Jalapeno Poppers Ingredients
Jalapenos: Slice 12 jalapeños in half lengthwise. Cheese: You’ll need light cream cheese and low-fat shredded sharp cheddar. Scallions or green onions: Slice the green parts – save the white parts for another use. Eggs: Egg beaters or beaten egg whites help the breadcrumbs stick to the peppers. Panko: I used a half cup of panko to have extra to help them stick to the peppers. You won’t use it all, so just toss the leftovers. Spices: Paprika, garlic powder, chili powder, salt, black pepper
How to Make Jalapeno Poppers
How Long to Bake Jalapeno Poppers in the Oven
Bake the peppers for 20 to 25 minutes until golden, and the cheese oozes out. Remove them from the oven and serve immediately. For easy clean up, you can line the baking sheet with aluminum foil.
Variations
Breadcrumbs: Panko will give you the crispiest poppers, but you can use regular breadcrumbs if you prefer. Low-Carb Jalapeño Poppers: Omit the panko and wrap them in bacon. Gluten-Free Jalapeño Poppers: Use gluten-free panko. If you want a dipping sauce, serve them with ranch dressing.
How to Store Jalapeño Poppers
Jalapeño poppers are best eaten hot right out of the oven. Leftovers will last up to 4 days in an airtight container in the fridge and can be reheated in the air fryer, microwave, or oven until warm.
More Appetizer Recipes You’ll Love
Mini Bell Pepper Loaded Turkey “Nachos” Artichoke Dip Spinach-Dip Stuffed Mushrooms Everything Bagel Pigs in a Blanket Pastrami Reuben Egg Rolls
