This recipe for Baked Healthy Jalapeno Poppers features the spicy kick from jalapenos mellowed with cream cheese and two kinds of cheddar. Not only is it low carb and keto friendly, but it’s easy to make with no deep frying needed!
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.
This recipe for Baked Healthy Jalapeno Poppers has all the same flavors with just 2g net carbs per serving!
In This Article
Baked Cream Cheese 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, but the poppers are not battered. They’re baked in a casserole dish instead of being deep fried.
Not only do you eliminate the batter and oil needed to deep fry, but baking them means that this Healthy Baked Jalapeno Popper Casserole basically cooks itself.
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 to 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
How to Store Jalapenos
If you have space in the freezer, I find that the easiest way to store jalapenos is in the freezer.
Dehydrating jalapenos is another great option.
Additionally, pickling jalapenos is a good way to preserve them so they can be stored at room temperature.
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.
More Jalapeno Recipes to Make:
- Creamy White Chicken Chili
- Jalapeno Cornbread
- Easy Apple Jalapeno Relish
- Bacon Wrapped Jalapeno Poppers
- Cheesy Chicken Jalapeno Popper Casserole
- Jalapeno Margarita
- Hawaiian-Inspired Pineapple Jalapeno Teriyaki Relish
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Baked Healthy Jalapeno Poppers
Ingredients
- 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
Instructions
- 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.
Faith's Tips
- Net Carbs: 2g per serving (2 pepper halves)
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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