Photo of Jalapeño poppers by WW

Jalapeño poppers

SmartPoints® value per serving
Total Time
45 min
15 min
30 min
Enjoy a healthy, tasty twist on this classic party finger-food. The filling is creamy and rich; the outside's crunchy and crisp. This version is baked and not deep-fried, which is better for you and less messy. When you place the poppers on the baking sheet, make sure you don’t crowd them. The heat of the oven needs to circulate around each popper, crisping and browning the cornflake crust and heating the peppers through. If you’re making these for a party, you can make the filling ahead of time, then fill, dredge, and bake the peppers the day of your gathering.


Olive oil cooking spray

4 spray(s), divided

WW Reduced fat shredded Mexican style blend cheese

½ cup(s)

WW Reduced-fat whipped cream cheese spread

¼ cup(s)

Reduced fat mayonnaise

1 Tbsp

Jalapeño pepper(s)

8 small

Regular liquid egg substitute

¼ cup(s)

Cornflake crumbs

7 Tbsp


  1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
  2. In a medium bowl, combine cheddar cheese, cream cheese and mayonnaise; mix well and set aside. Halve peppers lengthwise and remove seeds; fill peppers wtih cheese mixture. (Oil and seeds from the peppers can be irritating—keep your fingers away from your eyes.)
  3. Place egg substitute in a shallow dish. Place cornflake crumbs in a separate shallow dish. Dip stuffed peppers into egg substitute and then roll in cornflake crumbs to coat.
  4. Transfer peppers to prepared baking sheet and coat with cooking spray. Bake until filling is bubbly and outside begins to brown, about 30 minutes. Serve hot.
  5. Serving size: 1 popper