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Healthy Jalapeno Poppers

This Korean cucumber salad (Oi Muchim) is a quick and refreshing side dish made with crisp cucumbers, garlic, and a flavorful mix of gochugaru, soy sauce, vinegar, and sesame oil. Perfect as a light banchan to complement any meal!
Print Recipe

Ingredients

  • 3 large jalapeños halved and seeds removed
  • 3 wedges of Laughing Cow cheese
  • 1/4 cup shredded cheese cheddar or your choice
  • 2 tbsp plain Greek yogurt optional, for a creamier filling
  • 1.5 tsp ranch seasoning
  • 1 tsp garlic powder
  • Panko breadcrumbs for topping

Instructions

  • Preheat the oven to 375°F
  • Cut the jalapeños in half lengthwise and remove the seeds.
  • In a bowl, mix together Laughing Cow cheese, shredded cheese, Greek yogurt (if using), ranch seasoning, and garlic powder until smooth.
  • Fill each jalapeño half with the cheese mixture.
  • Press the cheese side of each stuffed jalapeño into a plate of panko breadcrumbs to coat the tops.
  • Place the poppers on a baking sheet
  • Bake for 15–18 minutes, or until the tops are golden and the jalapeños are slightly softened.
  • Tip: Broil for the last 1–2 minutes for extra crispiness on top!