Easy and light Baked Jalapeño Poppers stuffed with cream cheese and cheddar, baked in the oven, and topped with chips! Crispy, creamy and cheesy perfection!
Ingredients
44-5" longJalapeño Peppers, about 12 3” long, 170g
3ozCream Cheese, Reduced Fat, 85g, about 6 Tbsp
3TbspCheddar Cheese, Shredded, 21g
1TbspCilantro, Chopped
⅛tspGarlic Powder
⅛tspOnion Powder
4Cheddar Cheese Flavored Chips, about 5g
Instructions
Preheat oven to 425°F.
Wash bell peppers, cut in half lengthwise, and remove ribs and seeds from the inside.
Optional: Soften cream cheese by chopping and microwaving for 10-15 seconds if hard.
In a small bowl combine cream cheese, cheddar cheese, cilantro, garlic powder and onion powder. Stir until uniform.
Place peppers on a baking sheet and stuff with filling, diving equally.
Bake for 15 minutes until cheese is bubbly and browning at the top.
Place chips in a resealable zipper bag and crush using hands on rolling pin.
Transfer peppers to a serving dish and top with crushed chips. Garnish with Cilantro and serve!
Notes
Storage:
Allow to cool completely.
Store in the fridge in an airtight container for up to 3 days.