Amy's Jalapeno PoppersSubmitted by: AMYNYNJ
IntroductionWe grew our own Jalapenos and Red Cherry bomb peppers in our garden this year so I had to find a way to get them all eaten up quickly before they go bad. So here is my version of a healthy Jalapeno popper recipe. We grew our own Jalapenos and Red Cherry bomb peppers in our garden this year so I had to find a way to get them all eaten up quickly before they go bad. So here is my version of a healthy Jalapeno popper recipe.
18 Jalapeno Peppers or Red Cherry bombs (these are pepper I grew in my garden, regular Jalapenos are fine)
1/4 cup Sargento Reduced Fat 4 Cheese Mexican
1/2 package Neufchatel Cheese
4 tsp chopped Cilanto
1 tsp Bull Run Spice rub (this is a local spice rub purchased at local farmers market, any low-salt spice rub will do)
1 egg white
1/2 cup Panko bread crumbs
Pam cooking spray
Preheat Oven to 400.
Prepare baking sheet with foil and spray with cooking spray to prevent sticking.
Next WEAR RUBBER GLOVES! sorry to yell but this is very important if you don't want to burn yourself. Clean, trim the tops off the peppers, de-vein and slice one side down the middle.
Stuff peppers with the cheese mixture. Dip stuffed peppers completely in egg white and coat with Panko and place on prepared baking sheet.
Bake for about 20 minutes or until brown. Allow to cool off for 10 minutes before serving so you don't burn your tongue.
Serving Size: Makes 18 poppers
Number of Servings: 18
Recipe submitted by SparkPeople user AMYNYNJ.