These lightened up Jalapeño Poppers have all the cheesy, spicy flavor of the deep fried original. Jalapeños stuffed with a cream cheese filling are covered with mozzarella and baked to tender perfection.
Serve these homemade jalapeno poppers with Low Carb Ranch Dressing. Everyone loves this easy appetizer!
Why this Recipe Works
When I see jalapeño poppers on a menu or party table, I have a tough time saying “no.” There’s something about the spicy pepper with the cooling cream cheese center that keeps me coming back for “just one more.”
For this recipe, I ditched the breading most jalapeno poppers are coated with. I also ditched the fryer altogether!
- Cool cream cheese balances out the heat in the jalapenos.
- Baked, not fried.
- No breading needed!
- Naturally low in carbs.
Baking the jalapenos brings out a robust toasty flavor without the grease of frying. And since these jalapeño poppers are made from scratch, they taste wonderfully fresh too!
If you love this recipe, our Artichoke Jalapeno Dip recipe is delicious.
Ingredient Notes
- Jalapenos. Choose jalapenos on the larger side to ensure they have enough space to hold all that good filling.
- Green onions. Also known as “scallions.” You will use both the white part of the onions and the green part.
- Cream cheese. Use full fat cream cheese.
- Mozzarella and Parmesan cheese. Buy the cheeses in blocks and grate it yourself. It melts so much better than packaged shredded cheese.
How to pick a jalapeno
Wondering when your garden jalapenos are ripe enough? Wait until the peppers are at least 3 inches long and deep green in color.
Ripe jalapenos may also start to develop thin white lines on their green skin. This is normal and indicates a pepper that’s ready to be picked!
To pick a jalapeno, hold the branch the pepper is growing from in one hand. With the other hand, gently push upward on the pepper until it comes off the branch.
Serving Suggestions
These Jalapeno Poppers make a perfect an appetizer with ranch dressing or bleu cheese for dipping! They’d be a perfect addition to your game day menu, along with this Buffalo Chicken Dip and a bowl of Chunky Guacamole.
Jalapeno Poppers are a delicious way to round out a meal too. Serve them as a side dish with Baked Ranch Chicken or this Chicken Enchilada Casserole.
Tips and Tricks
- Remove the stems and seeds of the jalapeno first. This makes room for the cheese filling but also keeps the poppers from being overwhelmingly spicy.
- For a toastier look: Transfer the jalepeno poppers to a high rack in the oven at the end of baking time. Let them bake until the cheese is bubbly and browned.
- Serve warm. No one wants an ice cold jalapeno popper! Reheat and leftovers in the microwave or oven before serving.
- Want extra spice? Add a pinch of crushed red pepper flakes when serving!
- Make it a meal. Whip up our Jalapeno Popper Chicken Casserole for a complete meal idea.
Recipe FAQs
That depends on your tolerance for spice! These have a kick to them for sure, but the cream cheese helps cool down the heat.
Monterrey and Colby Jack cheeses would be a delicious substitute for the parmesan and mozzarella here too.
This jalapeno poppers recipe is very low in net carbs, making it suitable for most people trying to eat keto.
Yes, red jalapenos can be used. Jalapenos that are left on the plant to full maturity will begin to turn red. They often have a spicier taste than the less mature green ones.
More Gluten Free Appetizers
Jalapeno Poppers
These lightened up Jalapeño Poppers have all the cheesy, spicy flavor of the deep fried original. Jalapeños stuffed with a cream cheese filling are covered with mozzarella and baked to tender perfection.
Ingredients
- 12 large green jalapenos
- 2 green onions
- 1 Tablespoon olive oil
- 8 oz cream cheese, softened
- ¼ cup parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¾ cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400F. Slice the jalapenos in half lengthwise, removing the seeds. Set aside.
- Chop the green onion in thin slices and sauté the white part in olive oil over medium heat. Once translucent, add the green part. Stir for one minute until tender.
- Remove the onion from heat. Add cream cheese, parmesan cheese, onion powder, garlic powder and salt. Mix all the ingredients to get a smooth paste.
- Fill the jalapenos with the cream cheese mixture and top them with a small amount of shredded mozzarella.
- Bake the jalapenos for 12-14 minutes or until jalapenos are fork-tender. If you prefer a toasted cheese look, place them on a high shelf in the oven until they bubble.
- Serve warm.
Notes
- Store left-overs in the fridge for up to five days.
- Serve with low carb ranch dressing!
- Remove the stems and seeds of the jalapeno first. This makes room for the cheese filling but also keeps the poppers from being overwhelmingly spicy.
- For a toastier look: Transfer the jalepeno poppers to a high rack in the oven at the end of baking time. Let them bake until the cheese is bubbly and browned.
- Serve warm. No one wants an ice cold jalapeno popper! Reheat and leftovers in the microwave or oven before serving.
- Want extra spice? Add a pinch of crushed red pepper flakes when serving!
- Make it a meal. Whip up our Jalapeno Popper Chicken Casserole for a complete meal idea.
Nutrition Information:
Yield: 12 Serving Size: 1 jalapenoAmount Per Serving:Calories: 107Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 161mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 3g
Jalapeño Poppers are easier to make from scratch than you think. These baked peppers are creamy, cheesy and oh-so-easy to pop into your mouth!
Stephanie
Friday 22nd of October 2021
Really delicious! Thank you so much for sharing the recipe and for all the detailed instructions!
Lily
Friday 22nd of October 2021
Loved these jalapeno poppers, they were such a great and easy add to our family movie night!! The kids asked me to make them again for lunch tomorrow!