Description
With football season approaching, these lightened-up, baked Jalapeno Poppers will make the perfect party appetizer or snack. Spicy and delicious! #appetizer
Equipment
sheet pan
Ingredients
12jalapeno peppers, sliced in half lengthwise
4.5ozlight cream cheese
5medium scallions, green part only, sliced
2ozshredded low fat sharp cheddar, I used Cabot 50%
1/2cupegg beaters or egg whites, beaten
1/2cuppanko crumbs*
1/8tsppaprika
1/8tspgarlic powder
1/8tspchili powder
salt and fresh pepper
spray oil
Instructions
- Preheat oven to 350F.
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. Remove from oven and serve immediately. Serve hot.
*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.
Last Step:
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Nutrition
Serving: 2poppers, Calories: 52kcal, Carbohydrates: 3.5g, Protein: 4g, Fat: 2.5g, Saturated Fat: 1.5g, Cholesterol: 10mg, Sodium: 92mg, Fiber: 0.5g, Sugar: 1.5g
