Oven Fried Jalapeno Poppers

18 whole Jalapeno Peppers, blanched, Halved and seeded
1 tsp Olive Oil
4 pinches of Kosher Salt
4 oz Goat Cheese, Room Temperature
8 oz Neufchatel Cheese, Room Temperature
1 cup Monterey Jack Cheese, shredded
2 tsp Wochestershire Sauce - Low sodium
1/2 cup Egg Beaters
1 Tbsp Water
2 Cups Panko Bread Crumbs
1 Cup Smuckers Sugar Free Red Raspberry Preserves (optional)
1 Tbsp Rice wine vinegar (optional)

1. Bring large pot of water to a boil. Add whole Jalapeno peppers to the pot and boil for 2 minutes. Drain and immediately shock peppers in a bowl of ice water and let cool. Using gloves cut the jalapenos in half and remove the seeds and membrane. and season halves with salt.
2. Preheat oven to 400 and line a cookie sheet with parchment paper and spray with olive oil spray. Set aside.
4. In a medium size bowl beat the goat cheese, Neufchatel cheese, Monterey Jack and Wochestershire sauce till well blended. Stuff cheese mixture into the Jalapeno halves.
5. In a medium size bowl beat the egg beaters and water. Put Panko crumbs into another medium bowl. Dip the stuffed peppers into the egg mixture and then into the panko crumbs. Place onto prepaired cookie sheet. Spray lightly with olive oil spray and bake in oven for 15 minutes. While baking whisk preserves and vinegar.
6. Serve the Jalapeno poppers with the raspberry preserve dip.

Serving Size: 2 Jalapeno Poppers

Number of Servings: 18

Recipe submitted by SparkPeople user RAGAMUFFINCOOK.