Poppin’ Jalapeño Poppers


A couple of weeks ago was Cinco de Mayo, and my celebration consisted of creating this recipe and then eating it! I’m a little late for the holiday, but it was so good, I just want to share.

Regular poppers are stuffed with cream cheese and then deep fried, and while they are super yummy, they can hardly be called healthy.

Here is a healthier version much lower in fat, but still very satisfying. I bought a couple of containers of jalapeños at Trader Joe’s thinking I might pop them into a pot of black beans, but then the popper idea started formulating in my brain.

Poppin’ Jalapeño Poppers Recipe

First take some high fiber cereal (this one looks like twigs and has 9 grams of fiber per 2/3 cup serving), put the cereal and a few cloves of garlic in a food processor and process about 30 seconds or until the garlic and cereal are ground together. This already smells amazing!

Once processed, add a tablespoon of olive oil to help with the browning, and a tablespoon of Sriracha hot sauce for a little flavorful kick, and then process it for a few more seconds.

The crunchy topping is done. Mmmm, I think I need to make some extra topping to use as a salad topping or to sprinkle over top of some butternut squash. It smells so good.

Next cut the jalapeños in half, leaving the stem intact. Next remove the seeds and the white membranes; this is where the majority of the heat resides, so once they are removed the jalapeños only have a slight kick to them.

Be careful and don’t touch your eyes or sensitive skin areas, until you’ve throughly washed your hands with soap and water.

The capsaisan is the heat component of the peppers, and it can burn or irritate your eyes with the residue left on your hands… learned this the hard way… ouch!

Add a teaspoon of salsa into each pepper cavity.

Crumble 2.5 ounces of sharp cheddar cheese and add a half teaspoon or so to each cavity.

Top with a teaspoon of ground garlic cereal.

Bake at 350˚ for 15-20 minutes or until cheese is melted and topping is browned. These smell fantastic, and have a little spicy kick with a satisfying crunch. So flavorful!

Poppin’ Jalepeño Poppers

10 servings | 20 mins toasting time at 350˚F | 45 min Total Recipe Time | Weight Watchers PP 2 points when divided into 10 servings of 2 poppers each, or a point per popper

  • 10 medium-sized jalapeños
  • ¾ cup high-fiber cereal
  • 3-4 cloves garlic
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 tablespoon sriracha
  • 20 teaspoons salsa (almost ½ cup)
  • 2½ ounces sharp cheddar cheese (almost ½ cup)

Preheat oven to 350˚. Process the cereal with garlic, Parmesan cheese, olive oil, and sriracha, and set aside.

Cut jalapeños in half lengthwise, and remove the white membranes and seeds. Line up jalapeños on a rimmed baking sheet.

Fill jalapeño cavities with a teaspoon of salsa. Add ½ teaspoon crumbled cheddar to each cavity.

Top each jalapeño half with a teaspoon of cereal topping. Bake the poppers for 15-20 minutes, or until cheese is melted and topping has browned and fragrant.

Read more recipe on my blog: Vegan Mushroom Umami Pie


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