Jalapeno Poppers

Batter up! These Jalapeño poppers are a crowd favorite when it comes to social gatherings – spicy, crunchy and oozing with a cheesy filling. Can’t beat it! The original battered and fried recipe is full of fat and carbs and are not as “munch-friendly” on our Jessie’s Girl macros. Our lightened up version promises all of the crunch and taste at a fraction of the macros. Serve alone, or with light ranch dip (Bolthouse is great!) You can even convert this app to a main course. Stuff the un-battered jalapeños inside of a chicken breast, and batter them up at the end. Dairy sensitive? Try using a dairy soy free cream cheese substitute or try using grain free crushed “tortilla” chips if you’re Grain/gluten sensitive. No matter how you mix and match, it is sure to satisfy your taste buds with spice. Enjoy!


Recipe & Photography By: Heather Dahlenburg

  • 6 jalapeños, halved and cleaned
  • 6 Laughing Cow light swiss cheese wedges (or equivalent)
  • 46 grams egg whites
  • 30 grams panko bread crumbs
  • olive oil spray

  1. Preheat oven to 375 degrees.

  2. Collect and prepare bowls with “batter” ingredients (eggwhites/ breadcrumbs).

  3. Slice jalapeño peppers in half lengthwise.

  4. Under running water, scrape seeds and membranes from jalapeños.

  5. Half each swiss wedge.

  6. Stuff each half jalapeño with each half of a swiss wedge.

  7. Dip the stuffed jalapeño in egg whites, followed by the panko breadcrumbs.

  8. Place on baking sheet, top with any remaining breadcrumbs.

  9. Spray tops of the poppers lightly with olive oil spray.

  10. Bake for 20-25 minutes until golden brown.