Friday, March 14, 2014

'0' Oil Skinny (Baked) Jalapeno Poppers with Spicy Sausage Mix

Skinny Jalapeno poppers with sausage

It’s a celebration time at Scratching Canvas. The Baked Eggplant Chips got featured on renowned magazine Reader’s Digest. This is a pure bliss which will keep the motor running for any food blogger. Indeed, it is proud moment for me. Sometimes just little recognition, appreciation are all we need after all the hard work, disaster, criticism or harsh words we go through. Yes it’s an intense 'happy-happy' moment for me.

'0' Oil Baked Jalapeno Poppers

I wanted to have something spicy crunchy (not to mention deep fried stuffs you know) but then Bhatty had to remind me that I’m on diet; at least I’m supposed to be. He insisted to have some baked spicy crunchy goodies. I ran into the pantry and found few jalapenos, breadcrumbs, handful of parsley and of course a bar of cheese (which ‘someone’ had kept hidden from me). I instantly decided to bake some Jalapeno Poppers with cheese stuffing. But again Bhatty was on the denial part. (That he is, on the constant! This is all he enjoys to do on purpose I guess.)

'0' Oil Skinny Jalapeno Poppers

Luckily I found some chicken sausage in the freezer and had fixed it as stuffing. But jalapeno poppers without cheese, seriously??? Nah not my type. I finally had to drop it; instead I decided to use less cheese for the crust only. Hence cut jalapenos to halves and keep them open with stuffing and crust. This time I loved it more than the regular stuffed poppers. (I can see why I love him so much. Shy!) And yes I had few shots of scotch with these; Pure Bliss!

Sausage stuffed Skinny Jalapeno Poppers

And guess what? Four pieces of this yum will pile on only 119 calorie. Isn’t it wonderful? Let’s roll the recipe of '0' Oil Skinny (Baked) Jalapeno Poppers stuffed with Spicy Sausage mix.

Preparation Time: 15 mins
Cooking Time: 15 mins
Resting Time: 0 mins
Total Time: 30 mins
Yield: 5 servings (four pieces per serving)

Healthy Baked Jalapeno Poppers


For the Filling:
Sausage: 4 (I used chicken, you can pick your favorite one)
Red onion, medium: 2, finely chopped
Garlic powder: 1 tsp (optional)
Paprika powder: 1 tsp + 1 tsp (optional)
Mustard sauce (or Dijon Mustard): 2 tbsp
Sriracha or any hot sauce: 2 tbsp (if your jalapenos are not hot enough use additional 1 tbsp)
Breadcrumbs: ¼ cup
Fresh flat parsley: handful, finely chopped
Lemon juice: 1 tsp (optional)

For the Crumbs/Crust:
Parmesan cheese: ¼ cup, grated (cheddar cheese will also work well)
Breadcrumbs: ¼ cup

Fresh Jalapeno: 10
Parmesan cheese: 2 tbsp (optional; but I insist to try this)
Salt: 1 tsp (optional)


Very sharp knife
Mixing bowls
Parchment paper: 2 sheets (optional)
Baking pan


Preheat the oven to 1800C. Prepare the baking pan by lining parchment paper.
First prepare the filling. Bake the sausages for 15 mins and chop them finely. Or you can remove the case of the sausages and cook it on gas stove. Do whichever seems suitable for you.

Finely chop the red onion. If you can’t get red one, use yellow onion.

Take chopped onion and sausage in a large mixing bowl. Add mustard sauce, sriracha sauce (or any hot sauce whichever you are planning to use), 1 tsp paprika, garlic powder, lemon juice (if using any) and finely chopped flat parsley into it. Mix all the ingredients and keep aside. If you think sauces are not giving your filling enough salt, add and adjust the seasoning.

Add ¼ cup of the breadcrumbs to the mixture and mix thoroughly. Now filling is ready.

Next is to prepare the crumb/crust. Mix rest of the breadcrumbs, paprika powder with cheese (reserve 2 tbsp of cheese for later use) and mix thoroughly. The mixture will look like crumbs. You can prepare this crust ahead of time and refrigerate it in any airtight container until needed.

Wash the jalapenos and take a very sharp knife to cut into halves (length wise). Carefully remove membrane and seeds and don’t remove the stems. Thus they will keep the appeal for the appetite. (Lol, appeal of the jalapeno; Epic!) Do one at a time.

Carefully clean the jalapenos under running water. Careful not to make any cracks on them. Pat them fry with paper towel.

Take one jalapeno at a time and stuff with 1½ - 2 tsp of filling. Press gently the edges to set it properly. Wipe off the excess filling from the outside of each jalapeno. Sprinkle breadcrumb-cheese mixture on stuffed jalapenos and keep them on the baking pan, once done; make sure they don’t touch each other. Finish with all the jalapenos.
If you are planning to have them later, cover the tray with cling film and place it in refrigerator until you need them. Just remove them from refrigerate and place in the preheated oven when you need them.

Sprinkle the remaining 2 tbsp of parmesan cheese on the top of jalapenos. Bake them at 1800C for 15 mins or until the top of the jalapenos (crust that is) turn into golden brown in color.

Once jalapenos are nicely colored, remove them from oven and keep on wire rack for 1-2 mins to cool down a bit or until easy to handle.  '0' Oil Skinny (Baked) Jalapeno Poppers stuffed with Spicy Sausage mix are ready to hop over.

Jalapeno Poppers under 120 calorie
These of '0' Oil Skinny (Baked) Jalapeno Poppers taste best when served hot. I loved this spicy punch with some scotch or tequila shots.

'0' Oil Skinny Jalapeno Poppers

Life is Beautifully Healthy!

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  1. Thank you for coming by and sharing your wonderful recipe at the Weekend Social and Blog hop at I have pinned your recipe to our weekend social Piinterest board and hope to see you again next week! Cheers! Ronda

  2. G'day Gorgeous photo and yum recipe!
    Cheers! Joanne
    Thanks for sharing at the Foode Friends Friday No Rules Party!

  3. Delicious baked jalapeno popper love it. Thanks for sharing with Hearth and Soul blog hop. I have pinned this recipe.

  4. Thanks for sharing a great recipe. Looks yum.


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