Healthy Baked Jalapeno Poppers (Low Carb)

These low calorie jalapeno poppers give you the things you love about the classic, the heat, the creamy center and the melty cheese on top, without the breading or the deep fryer.

Each jalapeno half is filled with light Laughing Cow cheese, topped with shredded cheddar or provolone and baked until the cheese turns brown. They are easy, quick and can be assembled ahead of time.

The Best Healthy Jalapeno Poppers (Baked, Not Fried)

Weight loss is hard. I’ve struggled with it a lot. It’s very hard to find the balance between indulgence and discipline. It takes a change in your lifestyle to make it happen.

Last year, I counted calories for a period of time so I could control what I was eating better. And I was shocked to see how easy it is to pack in the calories. I realized sometimes I was easily eating 3,000 or more calories in one day, especially since I bake so much!

Counting calories was a learning experience. It forced me to look for substitute ingredients that would still give me delicious food, and it made me understand how certain ingredients affect a recipe. When you are counting calories, you pay attention to everything you eat, because you are trying to get the best out of every single ingredient.

That’s when I came up with a bunch of low calorie recipes, and these jalapeno poppers were one of them. I LOVE jalapeno poppers more than life itself. And trust me, sometimes I am just going to have a breaded and fried jalapeno popper, as it should be. But the number of times I want one is higher than the number of times I should indulge, so I decided to make them this way: no breading, baked, with light Laughing Cow cheese instead of cream cheese and cheese shredded on top. They don’t taste the same as the fried kind, but they’re a pretty good replacement.

Why You’ll Love These Low Carb Jalapeno Poppers

• Baked, not fried. There is no breading and no frying, just a hot oven and a baking sheet.
• A lighter filling. Laughing Cow light creamy Swiss has fewer calories and less fat than regular cream cheese.
• Just a few ingredients. Jalapenos, two kinds of cheese, salt and pepper are all you need.
• Great for company. Assemble them ahead, keep them in the fridge and bake when your guests arrive.

Ingredients You’ll Need

Here is what goes into these Laughing Cow jalapeno poppers and why each one is there. Exact amounts are in the recipe card below.

• Jalapenos: Choose medium peppers that are fairly straight and plump, so each half sits flat on the pan and holds plenty of filling. Look for firm, glossy skin with no soft spots or wrinkles, then rinse and dry them well before cutting. Larger jalapenos need more filling, which is why the card gives a range for the cheese.
• Laughing Cow cheese or cream cheese: The creamy center. I like to use The Laughing Cow creamy Swiss light, which has fewer calories and less fat than cream cheese. You can use low fat cream cheese or even the regular kind if you want to. The soft wedges spread easily with a butter knife, and letting the cheese sit out for a few minutes first makes filling the peppers even easier.
• Shredded cheese: I like to use cheddar or provolone. Cheddar gives a sharper, tangier topping, while provolone is mild and melts into a smooth, stretchy layer. A low fat shredded cheese keeps the calories down. Cheese shredded from a block melts a little more smoothly than bagged shreds, which are tossed with starch to keep them from clumping.
• Salt and pepper: Just a tad sprinkled over the jalapeno halves before filling. It seasons the pepper itself, so every bite tastes balanced and not just cheesy. Use a light hand, since the cheese already brings plenty of salt.

That’s really it. With so few ingredients, each one matters, so pick fresh, firm peppers and a cheese you love. Because the jalapenos are the only vegetable here, their flavor really shines once they roast and soften in the oven.

How to Make Baked Jalapeno Poppers

1. Heat the oven. Preheat the oven to 350°F so it is fully hot when the poppers go in. Line a baking sheet with parchment or foil if you want easier cleanup.
2. Halve and seed the jalapenos. Cut each jalapeno in half lengthwise and scoop out the white membranes and seeds with a small spoon. Most of the heat lives in those membranes, so if you don’t like a lot of heat, remove all of them. Leave the top stem on. It looks cute and keeps the cheese from leaking once it melts. Wear gloves or wash your hands well afterward, and keep your hands away from your eyes.
3. Season. Sprinkle a tad of salt and pepper over the jalapeno halves. A light sprinkle is plenty.
4. Fill. Spread the cream cheese or Laughing Cow cheese into each half with a butter knife or a spoon, filling them right to the edges.
5. Top with cheese. Sprinkle the shredded cheese evenly over the creamy filling so every popper gets a good layer. Press it down lightly so it stays in place as it melts.
6. Bake. Place each half on a baking sheet with the filled side facing up. Bake for 20 to 30 minutes, until the cheese on top is brown and bubbling and the peppers look soft and slightly wrinkled. Let them cool for a few minutes before serving, because the filling stays very hot.

Ways to Customize Jalapeno Poppers

• Swap the filling. Use low fat cream cheese or regular cream cheese in place of Laughing Cow.
• Change the topping. Cheddar and provolone are both favorites, so pick the one you like best.
• Adjust the heat. Leave a little of the membrane in for more kick, or remove every bit for a milder popper.

Healthy Jalapeno Poppers FAQs

• Are these jalapeno poppers low carb? They skip the flour and breadcrumbs of fried poppers, and the filling is mostly cheese, so they are naturally lower in carbs. Nutrition is not calculated for this recipe, so check your cheese labels if you are tracking.
• Can I make jalapeno poppers ahead of time? Yes. Assemble them and keep them in the fridge until baking time. When your guests arrive, pop them in the oven, pour everyone some wine, and 20 minutes later serve cheesy, melty poppers. A beer goes even better with these.
• How do I make them less spicy? Remove all of the white membranes and seeds from inside each jalapeno half. That is where most of the heat is.
• Can I use regular cream cheese? Yes. Low fat or regular cream cheese both work in place of Laughing Cow.
• How do I know when they are done? Bake for 20 to 30 minutes, until the cheese on top is brown and the peppers are tender.
• How do I store leftovers? Refrigerate them in an airtight container within 2 hours of baking and eat within 3 to 4 days. Reheat in the oven until hot all the way through, 165°F.

Laughing Cow Jalapeno Poppers

Laughing Cow jalapeno poppers are jalapeno halves filled with light creamy Swiss cheese wedges, topped with shredded cheddar or provolone and baked instead of breaded and fried. They satisfy a popper craving with fewer calories than the fried kind.

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Ingredients

  

• 4 medium jalapenos
• 4-6 oz of laughing cow cheese or cream cheese depending on the size of your jalapenos
• 4 oz shredded cheese I like to use cheddar or provolone
• Salt and pepper

Instructions

 

• Pre-heat the oven to 350º F.
• Cut jalapenos in half lengthwise and remove white membranes and seeds. If you don’t like a lot of heat, make sure to remove all the membranes from the inside of the jalapeno. I like to leave the top stem on because it looks cute and prevents the cheese from leaking once it melts.
• Sprinkle a tad of salt and pepper over jalapenos. Fill each half of jalapeno with cream cheese, spreading it with a butter knife or a spoon. Sprinkle cheese evenly over cream cheese.
• Place each jalapeno half on a baking sheet with the cheese filled side facing up.
• Bake in pre-heated oven for 20-30 minutes or until the cheese on top is brown.
• This is so easy and quick and can be easily assembled ahead and kept in the fridge until baking time.

Made these jalapeno poppers? Leave a star rating in the recipe card and share how they turned out in the comments below. Your feedback helps other cooks and other popper lovers.

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This recipe was shared by Camila.