Roasted Jalapeño Poppers

Roasted Jalapeño Poppers - Diary of a Formerly Fat GirlOrder jalapeno poppers at any local pub, and you’ll get balls of deep-fried weirdness and watered down marinara sauce. These, mercifully, are not that. Fresh roasted jalapenos give a great kick alongside a cheesy, mexican-style filling.Roasted Jalapeno Poppers - Diary of a Formerly Fat Girl

Roasted Jalapeño Poppers
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  1. 10-15 jalapeño peppers
  2. 50 grams cream cheese (about 1/3 cup)
  3. 50 grams 0% fat plain greek yogurt (about 1/3 cup)
  4. 1/2 cup grated extra sharp cheddar cheese
  5. 1/4 cup parmesan cheese
  6. 1/2 cup chopped cilantro
  7. 1 1/2 tsp garlic powder
  8. 1 tsp salt
  9. 2 Tbsp grated white onion
  10. 1/2 tsp cayenne pepper
  1. Preheat oven to 425F/220C and line a cookie sheet with parchment paper.
  2. Place cream cheese in a large microwave safe bowl and microwave for 12 seconds.
  3. Add yogurt, mix until well blended.
  4. Mix in both cheeses, cilantro, garlic powder, salt, grated onion, and cayenne pepper. Set aside.
  5. Cut the top third off of each pepper and remove seeds.
  6. Place peppers on cookie sheet and fill with cream cheese mixture.
  7. Roast for 20 minutes.
  8. Serve warm.
  1. Grating an onion can create really watery results. To combat this, quarter your onion roughly half an hour before you plan to grate it-- this dries it out just enough to grate it with ease.
  2. If you are having a hard time getting your jalapeños to lay flat on your cookie sheet, use a small pairing knife to evenly cut a flat bottom for the pepper.
  3. I don't like to throw away the sliced off top of the peppers. I fill and bake them too, I just don't serve them to guests. They still taste great, they just aren't the prettiest.
  4. Finally, whatever you do, do NOT touch your eyes, your pets, your boyfriend, or your children after handling jalapeños so much. Lather, rinse, repeat!
Diary of a Formerly Fat Girl