Easy Cheesy Bacon Jalapeno Poppers
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 40.1
- Total Fat: 1.6 g
- Cholesterol: 19.0 mg
- Sodium: 124.4 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.3 g
- Protein: 3.4 g
View full nutritional breakdown of Easy Cheesy Bacon Jalapeno Poppers calories by ingredient
Introduction
I wanted a healthier version of a Superbowl party snack that would still wow, so I mixed up several recipes and came out with this. I wanted a healthier version of a Superbowl party snack that would still wow, so I mixed up several recipes and came out with this.Number of Servings: 24
Ingredients
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8 oz. fat free cream cheese
1/4 cup sharp cheddar
1/4 mozzerella
2 strips of bacon
1 TSB olive oil mayo
4 oz. cottage cheese
2 eggs
1/2 cup panko breadcrumbs
12 Jalapeno peppers
2 green onions
cajun seasoning to taste.
Tips
At 40 calories each I might have to start making these more often. There's enough filling to stuff them generously, so don't be scared. Use a delicate hand when breading the poppers, panko doesn't want to stick to the egg washed jalapeno very much.
Directions
Preheat oven to 400 degrees F (200 degrees C).
chop bacon into very small pieces and cook, set aside to cool.
Slice peppers in half, and remove seeds and membranes.
Mix together the eggs and a tsp water in a small bowl.
In a separate bowl, mix together the bread crumbs, and cajun seasoning.
Combine cream cheese, cottage cheese, thinly chopped green onion, mayo, cheddar, mozzerella, and bacon bits together.
Stuff each jalapeno half with equal portions of the cheese mixture. Dip each stuffed jalapeno in egg, and then coat with the crumbs. Arrange on a baking sheet.
Bake in until golden brown, about 15 minutes.
Serving Size: makes 24 popper halves
chop bacon into very small pieces and cook, set aside to cool.
Slice peppers in half, and remove seeds and membranes.
Mix together the eggs and a tsp water in a small bowl.
In a separate bowl, mix together the bread crumbs, and cajun seasoning.
Combine cream cheese, cottage cheese, thinly chopped green onion, mayo, cheddar, mozzerella, and bacon bits together.
Stuff each jalapeno half with equal portions of the cheese mixture. Dip each stuffed jalapeno in egg, and then coat with the crumbs. Arrange on a baking sheet.
Bake in until golden brown, about 15 minutes.
Serving Size: makes 24 popper halves