Jalapeno poppers are basically jalapenos stuffed with a cheese mixture, drenched in egg, coated with breadcrumbs and is then deep fried or baked. The first jalapeno poppers I tasted were the frozen ones from the store. It was generously stuffed with cheese and coated with bread crumbs and baked to perfection. We just had to warm them up for a few minutes in the oven. I made it a few times following that, but decided to try the same with greek yogurt instead of cream cheese. I also took some shortcuts to make life easier. I sliced the peppers rather than stuffing the whole pepper. I also skipped the dipping in eggs/all purpose flour and coating with breadcrumbs. Instead, I topped it with breadcrumbs. Obviously, more filling can be stuffed into the whole pepper.
I baked the first batch and thought that it might be too hot for the kids to handle and decided to top it with cheese. My son tasted the first batch and claimed that it was not hot at all. I guess some peppers were hotter than the others. Also, remember to wear gloves before handling the peppers. The poppers were creamy and the bread crumbs added some crunchiness too. I have also used fat free greek yogurt making this healthier than the ones loaded with cream cheese. Off to the recipe.
Jalapeno Poppers with Greek Yogurt (Reduced Fat)
Jalapenos stuffed with greek yogurt mixture.
Ingredients:
- jalapeno - 7 - 8
- greek yogurt - 1 cup (I used fat free greek yogurt)
- cheddar cheese - 1/2 - 1 cup
- salt - to taste
- cumin seeds - 1/2 tsp
- cumin powder - 1/2 tsp
- breadcrumbs - 1/2 cup
Instructions:
Slice the jalapenos vertically and remove the seeds and membrane.
Mix greek yogurt, cheddar cheese, salt, cumin seeds and cumin powder in a bowl. Fill the jalapenos with this mixture. Coat the top with breadcrumbs. Add some cheese on top if needed.
Bake in a preheated 350F oven for 25 - 30 minutes. If using cheese on top, broil for a few minutes on low to brown the cheese.
Serve warm.
1. You can also make a vertical slit in the jalapeno and stuff it with filling.
2. Cream cheese can be used instead of greek yogurt.
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Pictorial
1. Slice the jalapenos vertically.
2. Remove the seeds and the membrane.
3. Jalapenos ready for filling.
4. Take greek yogurt, cheddar cheese, salt and cumin seeds in a bowl. Mix.
5. Add cumin powder.
6. Mix well.
7. Stuff the jalapenos with this cheese mixture.
8. Coat the top with breadcrumbs.
9. I also added some cheddar cheese over the breadcrumbs for a few jalapenos. Bake in a preheated 350F oven for 25 - 30 minutes.
10. I broiled for a few minutes on low to brown the cheese on top. Out of the oven. Serve warm.
Yummy poppers ready.
Enjoy!Linking to Bake Fest #20 hosted by MyHomeMantra.
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Looks really good!!
Tried this but with combo of cream cheese and greek yogurt, and with romano peppers (that are harder to keep crumb-face up because of an uneven bottom). Excellent recipe, thank you!
Cant take off my eyes from those beautiful jalapeno poppers..droolworthy.
wow…those creamy n spicy poppers looks truly inviting..gonna try this for sure n let u know…
I never ate poppers because it had tons of cheese!! This looks gorgeous!
i always use cream cheese , will try this way too. looks yummy
That bite on the fork looks truly inviting……!! And Vardhini your strawberry yoghurt muffins turned out a real treat…they were soft and wholesome!! I baked it yesterday & just hv 1 left now….out of the 6 baked for a family of 2!!
Looks really good- my kids would probably prefer the larger and milder red romano peppers. this has given me some ideas; thanks