Kim's lowfat jalapeno poppers
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Kim's lowfat jalapeno poppers calories by ingredient
Introduction
A tasty variation on the traditional popper. My hubby likes these for superbowl sunday. You can also vary the recipe by adding 2 -4 T fat free sharp cheddar shreds to the cream cheese mixture. Also you can use panko crumbs for a crispier coating. Make these at least once before serving to company, as it takes a knack to get them to come out nice looking. A tasty variation on the traditional popper. My hubby likes these for superbowl sunday. You can also vary the recipe by adding 2 -4 T fat free sharp cheddar shreds to the cream cheese mixture. Also you can use panko crumbs for a crispier coating. Make these at least once before serving to company, as it takes a knack to get them to come out nice looking.Number of Servings: 20
Ingredients
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20 whole,jalapenos
1 c. fat free cream cheese
1/4 tsp taco seasoning or chipotle powder
1/2 tsp garlic powder
1 c. bread crumbs, plain
1/4 c, finely diced green chiles or jalapenos, depending on heat preference
dash salt
2 egg whites
cookingspray
Directions
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.
Member Ratings For This Recipe
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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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DEBO57
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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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CD3684515
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DGARROD