Did you crush it yesterday? There’s nothing better than Jalapeño Poppers or a new week. It feels like a fresh start. This weekend we hung out at the house, ran around the hood, and cooked some delicious eats. Oh, you too? Glad we’re all on the same page.
Recently, I was inspired by Meal Prep on Fleek and whipped up some jalapeño poppers with a greek yogurt cilantro dressing. Which also paired perfectly with tostadas!
Honestly, I forgot how much I loved Jalapeño Poppers. These pack just the right amount of heat. Plus, they’re on the healthy side because they’re not deep-fried! Win-win. You could always take them up a notch by wrapping them with a slice of bacon before popping them in the oven!
Keep these poppers in mind the next time you’re looking for a quick appetizer or BBQ side! Crowd pleaser!
- 4 jalapeno peppers
- 1/8 cup (14g) shredded cheese, Mexican blend
- 4 tbsp (56g) cream cheese
- 2 tbsp (28g) rice crispy cereal
Preheat oven to 425 degrees.
Cut jalapeños in half lengthwise and remove the seeds and ribs.
In a small bowl, combine remaining ingredients.
Spread 1/2 tbsp mixture in each halved jalapeño and place the filled jalapenos on a lined baking sheet.
Bake for 15 minutes, or until the cheese has melted and the slightly golden brown.
Serve alone or with your favorite dip.
- 1/4 cup nonfat Greek yogurt
- 2 tbsp unsweetened almond milk
- 1-2 tbsp cilantro
- 6 mint leafs
- 4-5 parsley leafs
- 1/2 tsp garlic powder
- 1/4 tsp Everything but the Bagel Seasoning
- 1/8 tsp sea salt
In a blender, combine all the ingredients until smooth. I used my handheld immersion blender.