I couldn’t wait to revamp my old “Not Your Average Jalapeno Poppers,” not only because I’ve been excited to share this fun take on jalapeno poppers with my WW readers, but I also knew it would be a pretty easy recipe to alter.
In my original recipe, I stuffed the jalapeno poppers will chorizo, cotija, and cream cheese. They were a delicious, greasy mess. In the directions for the original, I twice suggest draining or blotting grease because it was the oily.
This time around, I used soyrizo, queso fresco and Neufchatel cheese, and let me tell you – it’s a lot less greasy, but no less tasty.
If you are anything like Craig, you might be thinking, “Soyrizo? Gross.” I had hoped to put one over on him and artfully leave out that the poppers contained soyrizo since I correctly knew what his reaction would be to that. Unfortunately I didn’t do a proper job hiding the soyrizo in the fridge, so I was unable to deceive him. Drat! Next time.
But if you are anything like Craig, I urge you to at least try it. It’s the same taste, just a lot less grease. My close friend, Cynthia, who does quite a bit of Mexican cooking and adores chorizo, has completely phased out regular chorizo. She uses soyrizo exclusively because it’s less greasy.
With the usage of soyrizo, you won’t have to drain it after cooking. And although I suggest blotting grease before serving this lightened up version, you will have very little to blot. Using Neufchatel cheese in place of the cream cheese reduces the points, as does the queso fresco in place of the cotija. Overall, less grease and lower points!
So if you are looking for a low point appetizer to make this summer, try these Soyrizo & Queso Fresco Jalapeno Poppers which pack a flavorful punch even though they’ve been lightened up! Only 3 points per serving of two.
To make, first pre-heat the oven to 400 degrees and spray a baking sheet with oil to prevent sticking. (Note: These can be thrown on the grill if desired, but I opted to use the oven.)
Cook soyrizo in a medium-sized skillet for 5 minutes over medium heat, breaking soyrizo up with a spatula and stirring occasionally. Mix in Neufchatel cheese and reduce heat to medium-low until cheese has melted. (You could also do this step by warming soyrizo in a bowl in the microwave, according to the soyrizo package directions, then adding the Neufchatel cheese to melt.)
Incorporate queso fresco, garlic powder and onion powder and mix until well combined. Fill each jalapeno half with the soyrizo-cheese mixture, about a heaping tbsp per jalapeno half.
Bake for 20 minutes until filling bubbles and lightly browns. Remove each jalapeno popper and place on a paper towel to absorb any excess grease. Then serve immediately.
Not your average jalapeno poppers! Filled with soyrizo, queso fresco, and neufchatel cheese, these jalapeno poppers still pack a flavorful punch even though they've been lightened up!
3 Freestyle Points per serving (2 poppers)
- 8 jalapenos, halved and seeded
- 1/2 cup soyrizo (4 oz)
- 1/2 cup Neufchatel cheese (or light cream cheese), softened (4 oz)
- 1/4 cup queso fresco (2 oz)
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- Pre-heat oven to 400 degrees and spray a baking sheet with oil to prevent sticking.
- Cook soyrizo in a medium skillet for 5 minutes over medium heat, breaking soyrizo up with a spatula and stirring occasionally. Mix in Neufchatel cheese and reduce heat to medium-low heat, stirring until cheese has melted. Incorporate queso fresco, garlic powder and onion powder and mix until well combined.
- Fill each jalapeno half with the soyrizo-cheese mixture, about one heaping tbsp per jalapeno half. Bake for 20 minutes until filling bubbles and lightly browns.
- Remove each jalapeno popper and place on a paper towel to absorb any excess grease. Serve immediately.