Simple to make and full of your favorite flavors, these Baked Bacon Jalapeño Poppers are a low fat and low calorie appetizer that’s sure to be a huge hit at your Big Game Party this year!
Happy New Year! I’m Delane from A Well Fed Life and I’m excited to share one of my go-to party appetizer recipes with you. I picked this recipe because the new year is here and so are resolutions. Lose weight, eat better, or get healthy are at the top of many resolutioners’ lists. In January we start out strong and then life happens. About a month after the new year, the will to stay dedicated to your goals fades. Big game day parties start to take shape and thoughts of tasty, creamy and cheesy appetizers circle your mind.
I’ve been in your shoes and making delicious food that will not destroy your ‘healthy eating plan’ can be challenging. But I have a solution for you and it includes bacon and cheese. Yes, BACON and CHEESE.
I created this recipe a few years ago for a football party that I hosted. I was very determined not to fall off the wagon and fall into a vat of chips and dip. A chef once told me that anything that can be deep fried can also be baked. I put this logic to work and made Baked Bacon Jalapeño Poppers. Instead of breading, I substituted bacon as a wrapper. Believe it or not, bacon has less fat and calories than the egg, flour, and oil I would have used following a traditional recipe.
The result – a total crowd pleaser. I didn’t have a chance to plate the poppers because the entire pan disappeared as they were cooling on the counter. Everyone then started asking when the next batch would be served. Oh, and not one person thought they were low fat or had just 33 calories. What I love most about these tasty bites is that bits of the cheese will escape each of the peppers when cooking and get crispy…so, so good.
- 12 jalapeño peppers
- ¾ cup low fat sharp cheddar cheese, shredded
- 3 slices bacon
- Preheat oven to 425ºF.
- Wearing rubber gloves, cut tops of jalapeño peppers off and make a slit down the middle.
- Remove seeds and pith from jalapeños.
- Stuff each jalapeño pepper with 1 tablespoon of cheese.
- Wrap stuffed pepper with ¼ slice of bacon and secure with a tooth pick.
- On a baking sheet or oven safe skillet, bake for 15 minutes or until cheese is melted and bacon is crispy.
- Serve with low fat butter milk ranch dressing.
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