Amy's Jalapeno Poppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
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 Mexican1/2 package Neufchatel Cheese4 tsp chopped Cilanto1 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 white1/2 cup Panko bread crumbsPam cooking spray
Remove the Neufchatel from the fridge about an hour before you intend to make the poppers, this will make the cheese soft and easy to work with. Mix together, Neufchatel, Mexican cheese, spice rub and Cilantro. Set aside.
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.
Enjoy!
Serving Size: Makes 18 poppers
Number of Servings: 18
Recipe submitted by SparkPeople user AMYNYNJ.
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.
Enjoy!
Serving Size: Makes 18 poppers
Number of Servings: 18
Recipe submitted by SparkPeople user AMYNYNJ.
Nutritional Info Amount Per Serving
- Calories: 27.8
- Total Fat: 1.9 g
- Cholesterol: 5.9 mg
- Sodium: 73.2 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.4 g
- Protein: 1.5 g
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