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August 14, 2018

Baked Jalapeño Poppers

Written by: Christina Dauer, MPH, RD, LD/N, CDE

Prep Time: 25 minutes

Cook Time: 25 minutes

Makes: 24 (12 servings)

12 jalapeño peppers, sliced in half lengthwise
4 ½ ounces light cream cheese
2 ounces shredded 2% sharp cheddar cheese
5 medium scallions, green part only, thinly sliced
½ cup panko crumbs
⅛ teaspoon paprika
⅛ teaspoon garlic powder
⅛ teaspoon chili powder
⅛ teaspoon salt
⅛ teaspoon pepper
½ cup egg beaters or egg whites, beaten
Nonstick cooking spray


  1. Preheat oven to 350⁰F. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane 
  2. Combine cream cheese, cheddar and scallions in a medium bowl 
  3. Combine panko, paprika, garlic powder, chili powder, salt and pepper in a shallow bowl. 
  4. Fill peppers with cheese filling using a small spoon or spatula and then dip peppers in egg beaters. 
  5. Place each pepper in panko mixture, using a spoon to coat them, making sure all the seasoning doesn’t fall to the bottom of the bowl. 
  6. Spray a baking pan with cooking spray. You can line pan with parchment paper for easier clean up. Lightly spray the peppers with a little more cooking spray. 
  7. Bake in the oven for 20-25 minutes, until golden brown and cheese oozes out. 
  8. Remove from oven and serve immediately. 

Nutritional Information per Serving:

Serving Size: 2 poppers

Calories: 60, Fat: 3g, Protein: 4g, Carbohydrates: 4g, Fiber: 1g, Sodium: 146mg

Nutrition Tip:  Looking for a lightened-up game day snack? Look no further!  This recipe packs in the flavor with less calories and fat. Do not touch your eyes or nose while cutting hot peppers – with or without gloves. The capsaicin content of these peppers can cause burning and irritation to your eyes and nose!.

Adapted from:

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