(Lighter!) Jalapeno Poppers

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 18-20 jalapeno poppers 1x


These Lighter Jalapeno Poppers still pack all of the great flavor and crunch of traditional jalapeno poppers…but have a fraction of the fat!



  • 1/2 cup Panko breadcrumbs
  • 4 strips bacon, cooked and crumbled
  • 8 ounces whipped cream cheese (I used low-fat)
  • 1/2 cup shredded sharp cheddar or Mozzarella cheese
  • 1 tsp. smoked paprika (or thyme, for an Italian twist!)
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • dash of salt and pepper
  • 10 jalapeños, halved lengthwise and seeds removed


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
  2. In a medium bowl, stir together cream cheese, shredded cheese, smoked paprika, garlic powder, onion powder, and salt and pepper (to taste).
  3. In a separate bowl, toss together Panko and half of the bacon bits.
  4. Spoon the filling into each jalapeño cavity. Then top each jalapeno with a spoonful of the Panko and bacon bit mixture. Place on prepared baking sheet, cavity side up. Mist each of the jalapenos with olive oil (you can use a Misto) or cooking spray. Bake until the filling is melty and the Panko is golden, about 15-20 minutes. (If the Panko starts getting too brown too early, place a sheet of aluminum foil lightly on top of the jalapeno poppers.)
  5. Remove from oven, and sprinkle with additional bacon bits. Serve immediately.