This Baked Jalapeno Poppers recipe features the spicy kick from jalapenos mellowed with cream cheese and two kinds of cheddar. Not only is it gluten free, low carb, and keto, but it’s also easy to make with no deep frying needed. They make a great side dish or appetizer!
When I was younger, I had very little tolerance for spicy hot foods. I’d order deep-fried jalapeno poppers with friends and could barely eat one without my mouth going on fire!
Tastes change though. Either that, or jalapenos aren’t nearly as hot as they used to be. In any case, gooey cheesy jalapeno poppers are one of my favorites. They make a perfect appetizer for side dish, and everyone goes crazy for them.
This recipe for Baked Jalapeno Poppers has all the same flavors with just 2g net carbs per serving!
The Best Baked Jalapeno Poppers Recipe
Jalapeno poppers are typically filled with cheddar and/or cream cheese, and then battered and deep fried. This recipe has the same flavor profile going on! Instead of using just one kind of cheese, we use a combination of cheddar and cream cheese for the best of both worlds.
And instead of battering and frying the poppers, these are baked in a casserole dish. Not only do you eliminate the batter and oil needed to deep fry, but baking means that this recipe basically cooks itself!
- Cream cheese
- White cheddar
- Garlic powder
- Yellow cheddar
- Fresh cilantro
Step 1: Make the Cream Cheese Filling:
Stir together the cream cheese, 3/4 of the shredded white cheddar, and the garlic powder in a medium bowl.
Step 2: Stuff the Jalapenos:
Spoon the cream cheese mixture into each jalapeno half, and arrange them in a single layer in a casserole dish sprayed with avocado oil or olive oil.
Step 3: Top with Shredded Cheddar:
Toss together the remaining 1/4 of the white cheddar with the yellow cheddar, and sprinkle on top of the jalapenos.
Step 4: Bake:
Bake until the jalapenos are softened and the cheese is bubbling, about 25 minutes.
Store these keto jalapeno poppers in an airtight container in the fridge for up to 3 days. You can reheat them in a 350F oven or a 350F air fryer until warm (about 5 to 8 minutes).
How Hot Are Jalapenos?
Jalapenos can vary from mild to quite hot. However, in general they have a medium heat level.
You can read more about the heat level of jalapenos on Wikipedia and Pepper Scale.
What Can You Do With Jalapenos?
If you grow your own jalapenos, you’re likely to have an abundance of them. Here are a few ideas on how to use them:
- Make pickled jalapenos
- Slice them and add them to burgers and grilled cheese
- Give tuna salad, pasta salad, and potato salad a kick with jalapenos
- Add jalapenos to cornbread, savory muffins, or scones
Can You Freeze Jalapenos?
Yes! Freezing jalapenos is one of my favorite ways to store them because you have a lot of versatility in terms of how you use them later.
How to Prepare Jalapenos for Freezing:
- Rinse and pat dry the jalapenos.
- Cut the jalapenos any way you want. You can slice them, mince them, or simply cut them in half.
- Arrange the cut jalapenos on a parchment-lined baking tray.
- Place them in the freezer and freeze until solid.
- Transfer the jalapenos to a zip-top freezer bag, label the outside with the date and contents, and freeze for up to 6 months.
What Goes Well with Jalapeno Poppers?
You can serve this dish up as part of a game day spread. Alternatively, you can serve them up for dinner! Here are a few things that pair well with Baked Jalapeno Poppers:
More Jalapeno Recipes to Make
- Creamy White Chicken Chili
- Easy Apple Jalapeno Relish
- Bacon Wrapped Jalapeno Poppers
- Cheesy Chicken Jalapeno Popper Casserole
- Hawaiian-Inspired Pineapple Jalapeno Teriyaki Relish
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Baked Healthy Jalapeno Poppers
- Avocado oil spray or olive oil spray for the dish
- 4 ounces cream cheese slightly softened
- 4 ounces white cheddar shredded
- 1/4 teaspoon garlic powder
- 10 medium-sized jalapenos halved and de-seeded
- 2 ounces yellow cheddar shredded
- Fresh cilantro for garnish
- Preheat the oven to 350F; spray the inside of an 11 by 8.5-inch gratin dish with avocado oil or olive oil.
- Stir together the cream cheese, 3/4 of the shredded white cheddar, and garlic powder in a medium bowl.
- Spoon the cream cheese mixture into each jalapeno half, and arrange them in the prepared dish.
- Toss together the remaining 1/4 of the white cheddar with the yellow cheddar, and sprinkle on top of the jalapenos.
- Bake until the jalapenos are softened and the cheese is bubbling, about 25 minutes.
- Serve warm, topped with fresh cilantro leaves if desired.
- Net Carbs: 2g per serving (2 pepper halves)
- Storage: Store these keto jalapeno poppers in an airtight container in the fridge for up to 3 days. You can reheat them in a 350F oven or a 350F air fryer until warm (about 5 to 8 minutes).
This was easy to make and super tasty. Thank you!