Othercookieandkate4.9
Baked Jalapeño Poppers
This lightened-up baked jalapeño popper recipe will be a big hit! They’re stuffed with fresh, herbed cream cheese, and topped with a crispy and irresistible barbecue potato chip topping. Plus, they’re vegetarian and gluten free. Recipe yields 12 stuffed peppers.
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 25 min🔥 Cook: 10 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Cut off one-third of each pepper lengthwise (see photos). Use a small spoon (a serrated grapefruit spoon works great) to scoop out the seeds and membranes from each pepper, and discard those pieces.
2
In a bowl, combine the cream cheese, ¼ cup chopped cilantro and green onion, garlic powder, onion powder and salt. Stir to combine.
cream cheese, at room temperature8 ounces
3
Stuff the peppers with the cream cheese mixture (you might have a small amount left over). Top each of the peppers with a small mound of cheese lengthwise.
cream cheese, at room temperature8 ounces
4
Bake for 10 to ⏱️ 13 minutes, until the cheese is bubbling and starting to turn golden.
5
Meanwhile, place a big handful of chips in a food processor and process until the chips are broken into tiny pieces (or, you can crush them under a rolling pin). Stir the feta, if using, and the remaining 1 tablespoon of cilantro and green onion into the chips.
6
Transfer the jalapeño poppers to a large serving dish and top each pepper with the crushed chip mixture. Serve!
Nutrition Facts
calories
202 calories
fat Content
17.4 g
serving Size
2 jalapeño poppers
fiber Content
1.1 g
sugar Content
2.9 g
sodium Content
303.1 mg
protein Content
4.9 g
trans Fat Content
0.1 g
cholesterol Content
47.2 mg
carbohydrate Content
7.4 g
saturated Fat Content
9.5 g
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