Kim's lowfat jalapeno poppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
20 whole,jalapenos1 c. fat free cream cheese1/4 tsp taco seasoning or chipotle powder1/2 tsp garlic powder1 c. bread crumbs, plain1/4 c, finely diced green chiles or jalapenos, depending on heat preferencedash salt2 egg whitescookingspray
Preheat oven to 400 degrees F (200 degrees C).
Mix together the eggwhites and a tsp water in a small bowl. In a separate bowl, mix together the bread crumbs, salt, pepper, taco/chipotle seasoning and garlic powder. Set aside.
Combine cream cheese and diced jalapenos in a small bowl. (Or fat free cheddar shreds if you prefer-calorie count will slightly higher)
Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the cheese mixture. Place the halves back together and secure with toothpicks. Dip each stuffed jalapeno in the egg mixture and then coat with the crumb mixture. Arrange the breaded peppers on a baking sheet.
Bake in preheated oven until golden brown, about 15 minutes.
Number of Servings: 20
Recipe submitted by SparkPeople user KEEYAHWE.
Mix together the eggwhites and a tsp water in a small bowl. In a separate bowl, mix together the bread crumbs, salt, pepper, taco/chipotle seasoning and garlic powder. Set aside.
Combine cream cheese and diced jalapenos in a small bowl. (Or fat free cheddar shreds if you prefer-calorie count will slightly higher)
Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the cheese mixture. Place the halves back together and secure with toothpicks. Dip each stuffed jalapeno in the egg mixture and then coat with the crumb mixture. Arrange the breaded peppers on a baking sheet.
Bake in preheated oven until golden brown, about 15 minutes.
Number of Servings: 20
Recipe submitted by SparkPeople user KEEYAHWE.
Nutritional Info Amount Per Serving
- Calories: 36.6
- Total Fat: 0.4 g
- Cholesterol: 2.0 mg
- Sodium: 111.4 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 0.6 g
- Protein: 3.2 g
Member Reviews
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LYNNETH7
Make sure you use panko breadcrumbs. Slice the pepper instead of halving... and blanch for 2 min as someone said before stuffing. Spray tops with lots of cooking spray... they come out quite tasty. I added a bit of cheddar inside. Also, the chopped jalapeno was redundant. My peppers were very HOT ;) - 2/19/09
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LESLIE_2B_LESS
My hubby made 90 of these recently. He cuts them in 1/2 & puts the cream cheese mixture in and then breads them. He breads them cut in 1/2. He uses italian style bread crumbs, ff cream cheese and low fat shred cheese and adds diced up turkey bacon and green onions to the mix. Then freeze in bags. - 10/2/09
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LNGKSGNGHT
I made these yesterday, and I thought they were pretty good. The only thing I would do differently would be the breading--either use more taco seasoning or flavored bread crumbs--that part was a little bland. We used plain non-fat yogurt as a dipper which was also delicious. Thanks for the idea! - 2/2/09
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CD1265716
One question, in the original photo, the peppers seem to be coated on the top.
If we are to place the halfs together and secure with toothpicks, then, how are we to coat the top half (the cheese half). - 12/8/08
Reply from KEEYAHWE (1/5/09)
Unsure what photo you mean, as I there is not one with my recipe. When I do the poppers, the inside halves face each other, and the entire outside is coated. SOme of the coating may rub off on the part that is resting on the pan, but otherwise, they are coated all over. Hope this helps.