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Low-Fat Baked Jalapeño Poppers Recipe

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This recipe for Low-Fat Baked Jalapeño Poppers is from The McGeary Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 jalapeño peppers, sliced in half lengthwise
4.5 oz light cream cheese
5 medium scallions, green part only, sliced
2 oz shredded low fat sharp cheddar (I used Cabot 50%)
1/2 cup egg beaters or egg whites, beaten
1/2 cup panko crumbs*
1/8 tsp paprika
1/8 tsp garlic powder
1/8 tsp chili powder
salt and fresh pepper
spray oil
Directions:
Directions:
Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.

Combine cream cheese, cheddar and scallions in a medium bowl.

Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.

Fill peppers with cheese filling with a small spoon or spatula.

Dip peppers in egg beaters.

Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.

Spray a baking pan with oil spray. I lined my pan with parchment for easier cleanup. Lightly spray the peppers with a little more oil spray

Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.

*I used 1/4 cup more panko to make it easier to coat, then I was left with 1/4 cup which was tossed and not calculated in the nutritional info. Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.
Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
Servings: makes 24 • Size: 2 poppers • Old Points: 1 pts • Points+: 2 pts
Calories: 61.6 • Fat: 2.7 g • Protein: 4.2 g • Carb: 5.3 g • Fiber: 0.7

 

 

 

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