Lightened-Up Chip-Topped Baked Jalapeño Poppers

Serves 8

10 mins prep

15 mins cook

25 mins total

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!

2 servings

1 4-5" longJalapeño Peppersabout 12 3” long, 170g

¾ ozCream CheeseReduced Fat, 85g, about 6 Tbsp

¾ TbspCheddar CheeseShredded, 21g

¼ TbspCilantroChopped

⅕ tspGarlic Powder

⅕ tspOnion Powder

1Cheddar Cheese Flavored Chipsabout 5g

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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!