Jalapeno Swappers

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 186.8
  • Total Fat: 11.3 g
  • Cholesterol: 35.0 mg
  • Sodium: 331.6 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 8.0 g
  • Protein: 13.2 g

View full nutritional breakdown of Jalapeno Swappers calories by ingredient
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(from Hungry Girl's 200 Under 200) (from Hungry Girl's 200 Under 200)
Number of Servings: 2


    5 whole, fresh jalapenos

    2 oz Philadelphia 1/3 Less Fat Cream Cheese

    1/2 cup shredded cheddar cheese

    1/2 cup Fiber One cereal

    6 egg whites*

    Optional: salt, pepper and/or garlic powder

    *I've only calculated 3 egg whites in the recipe. You will dunk the jalapeno halves in the egg whites mixture, but much will be left over when you are finished. Starting with more whites makes it easier to fully immerse the halves.


Preheat oven to 350 degrees. Halve the jalapenos lengthwise, and remove the seeds, stems, and membranes (HG Heads Up: Be VERY careful when handling jalapenos; wash hands frequently and well, and avoid touching your face and eyes). Wash halves and dry them very well; set aside. Next, stir to combine cream cheese and cheese shreds. If desired, season cheese mixture with salt, pepper, and/or garlic powder. Using a blender, grind Fiber One to a breadcrumb-like consistency. If you like, season crumbs with salt, pepper, and/or garlic powder. Place crumbs in one small dish and Egg Beaters in another. Stuff each pepper half with cheese mixture. Next, carefully coat both sides of each pepper half with Egg, and then with Fiber One crumbs. Place peppers on a baking pan sprayed with nonstick spray, and place in oven. Cook for 25 minutes (for very spicy poppers) to 30 minutes (medium-hot poppers). Makes 10 poppers.

Number of Servings: 2

Recipe submitted by SparkPeople user NEWCASTLE7B.

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