Baked Jalapeno Poppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup Panko breadcrumbs1/3 cup fat free cream cheese1/3 cup fat free ricotta cheese1/2 cup 2% Monterey Jack Cheese, shredded2 Tbsp fresh parsley, minced 12 jalapeno peppers2 tsp paprika1 tsp garlic powder1/4 tsp cayenne pepper
1. Preheat oven to 350 degrees. Lightly spray a baking sheet with cooking spray and set aside.
2. Cut each jalapeno in half length wise and remove seeds and stem. In a small bowl, stir together the cheeses and parsley. Evenly distribute the mixture and stuff each pepper half.
3. In a small bowl, combine the bread crumbs, paprika, garlic powder and cayenne pepper. Sprinkle mixture to coat the tops of the cut peppers, forming a crust over the cheese mixture.
5. Place the jalapenos, filling-side-up, onto the prepared baking sheet and spray lightly to coat with cooking spray.
6. Bake 30 minutes or until golden brown and crisp.
Serving Size: Makes 12 poppers
Number of Servings: 12
Recipe submitted by SparkPeople user JSKASICK.
2. Cut each jalapeno in half length wise and remove seeds and stem. In a small bowl, stir together the cheeses and parsley. Evenly distribute the mixture and stuff each pepper half.
3. In a small bowl, combine the bread crumbs, paprika, garlic powder and cayenne pepper. Sprinkle mixture to coat the tops of the cut peppers, forming a crust over the cheese mixture.
5. Place the jalapenos, filling-side-up, onto the prepared baking sheet and spray lightly to coat with cooking spray.
6. Bake 30 minutes or until golden brown and crisp.
Serving Size: Makes 12 poppers
Number of Servings: 12
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 118.5
- Total Fat: 1.0 g
- Cholesterol: 19.6 mg
- Sodium: 186.3 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 0.7 g
- Protein: 10.9 g
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