Jalapeño Poppers with Greek Yogurt (Lighter Spin)
These Jalapeño Poppers with Greek Yogurt offer a lighter, healthy spin on a party favorite while maintaining the perfect balance of creaminess and heat. By swapping cream cheese for protein-rich Greek yogurt, these baked appetizers transform a typically indulgent snack into a nutritious option that's perfect for summer gatherings.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer
Cuisine American
Servings 8 servings
Calories 145 kcal
- 12 fresh jalapeño peppers halved lengthwise and seeded
- 1 cup plain Greek yogurt 2% or full-fat works best for creaminess
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh chopped chives
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
- 1/2 cup whole wheat panko breadcrumbs
- Olive oil cooking spray
Preheat your oven to 375°F (190°C). Slice each jalapeño lengthwise and use a small spoon to carefully remove the seeds and membranes. Wear gloves during this process to protect your hands from capsaicin oils that can irritate skin. For a milder version, rinse the jalapeño halves under cold water after seeding.
In a medium bowl, combine Greek yogurt, cheddar cheese, Parmesan cheese, chives, garlic powder, smoked paprika, and salt. Mix until thoroughly combined.
Spoon the Greek yogurt mixture into each jalapeño half, being careful not to overfill.
Place breadcrumbs in a shallow dish. Press the filled side of each jalapeño into the breadcrumbs, creating a light coating on top. Arrange the poppers on a baking sheet lined with parchment paper, breadcrumb-side up. Lightly spray the tops with olive oil cooking spray.
Bake for 18-20 minutes until the peppers are tender and the topping is golden brown. For extra crispiness, broil for the final 1-2 minutes while watching carefully to prevent burning.
Let cool for 5 minutes before serving.
Wear gloves when handling jalapeños to avoid irritation from the capsaicin oils.
For a milder version, you can replace half the jalapeños with mini sweet peppers.
Avoid using fat-free Greek yogurt as it can become watery when heated.
These poppers can be prepared up to 24 hours in advance and refrigerated unbaked. Calories: 145kcalCarbohydrates: 12gProtein: 9gFat: 7gSaturated Fat: 3gCholesterol: 15mgSodium: 240mgPotassium: 180mgFiber: 1.5gSugar: 3gVitamin A: 750IUVitamin C: 42mgCalcium: 150mgIron: 0.5mg
Keyword Jalapeño Poppers, Greek Yogurt, Healthy Appetizer, Lighter Appetizer, Baked Jalapeño Poppers