Jalapeno Poppers

40 mins (prep 20, cooking 20)
8 ingredients
20 servings
This will make your guests sit up and take notice. Actually with the membranes and seeds removed they are not all that hot (depending where they are from). Make them the day ahead cover and refrigerate then pop them in the oven just before serving. I served these as a first course with Chicken (see Left over Beef enchiladas and substituted sauteed chicken breast) enchiladas, crisp

Categories:  <-60-mins , side-dish , north-american , mexican , equipment , cheese , appetizer , eggs~dairy , time-to-make , lunch~snacks , southwestern-u.s. , oven , american , number-of-servings , vegetarian , vegetable , tex-mex ,
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Serving Size (18.27 g)
Servings 20
Amount per Serving
Calories 73.81 Calories from Fat 33.39
% Daily Value *
Total Fat 3.71g 114.19%
Saturated Fat 2.13g 213.44%
Trans Fat 0.05g %
Cholesterol 9.39mg 62.6%
Sodium 117.87mg 98.23%
Total Carbohydrate 7.21g 48.08%
Dietary Fiber 0.79 g 63.53%
Sugars 0.69 g %
Protein 3.06g 122.55%
Vitamin A 124.91IU% Vitamin C 1.85mg%
Calcium 76.1mg% Iron 0.8mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
jalapeno peppers, light cream cheese, salsa