Jalape??o poppers were the perfect snack for Saturday football this weekend!
I used a jar of about a dozen pickled jalape??os for this recipe, but you can make more or less depending on how many appetizers you need!
Ingredients:
- 12 pickled whole jalape??o peppers
- 1/2 cup shredded reduced-fat sharp cheddar cheese
- 1/2 cup (4 oz) 1/3 less fat cream cheese, softened
- 2 eggs (or 1/2 cup egg substitute)
- 2 Tbsp all-purpose flour
- 2/3 cup dry breadcrumbs
- 3/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp paprika
- Cooking spray
Preheat oven to 400 degrees. Drain jalapenos, cut 1/4 inch off stem ends of peppers, reserve. Carefully remove seeds and membranes, leaving peppers intact. Combine cheeses in a small bowl. Spoon cheese mixture into a zip-top plastic bag and cut off 1 bottom corner of bag. Pipe cheese mixture evenly into peppers and replace stem ends. Combing egg and flour in a small bowl, stir with a whisk. Combine breadcrumbs, garlic powder, salt, and paprika in a shallow bowl. Working with one pepper at a time, dip into egg mixture and then into breadcrumbs until covered completely. Repeat until all peppers have been dipped and breaded once, then repeat for a double-dip. Place on baking sheet sprayed with cooking spray. Spray peppers with a little cooking spray and bake for 15 minutes until lightly brown.
Enjoy and share these yummy appetizers with friends!
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About Me
My name is Amari Cheffer and I am a Registered Dietitian, blogger, and food enthusiast! I started blogging back in 2009 to document my lifelong love affair with food and nutrition. I am a licensed Registered Dietitian with a Master's in Nutrition Science from the University of Illinois at Chicago.
Things I hate most include tasteless diet foods, excuses, hopeless weight-loss advice, and quitters. If you have time to breathe, you have time to eat healthy. It's all about problem solving and planning ahead for your one-of-a-kind lifestyle.
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