With Superbowl around the corner, these lightened up Jalapeño Poppers will make the perfect party appetizer. Jalapeño peppers stuffed with cheese, coated with seasoned panko, then baked not fried. You won’t miss the full fat version!
I love jalapeno poppers so much, I even created these Buffalo Chicken Jalapeno Poppers and this Stuffed Jalepeno Popper Chicken!
This was another recipe request from one of my wonderful readers! You guys rock. I will never run out of ideas thanks to all your requests, just hope I can keep up with all of them.
One important note when making these, wear gloves while handling the peppers. There is nothing worse than touching your eye or lip with jalapeño fingers, trust me, I’ve done it! Also if you have little kids, be careful to discard all the seeds if any fall on the floor. My one year old has a gift for finding every speck on the floor and putting it in her mouth.
These jalapeno poppers can be made ahead of time, then baked when ready to serve. Enjoy!
Skinny Baked Jalapeño Poppers
Ingredients
- 12 jalapeño peppers, sliced in half lengthwise
- 4.5 oz light cream cheese
- 5 medium scallions, green part only, sliced
- 2 oz shredded low fat sharp cheddar, I used Cabot 50%
- 1/2 cup egg beaters or egg whites, beaten
- 1/2 cup panko crumbs*
- 1/8 tsp paprika
- 1/8 tsp garlic powder
- 1/8 tsp chili powder
- salt and fresh pepper
- spray oil
Instructions
- Preheat oven to 350°.
- Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
- Combine cream cheese, cheddar and scallions in a medium bowl.
- Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
- Fill peppers with cheese filling with a small spoon or spatula.
- Dip peppers in egg beaters.
- Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.
- Spray a baking pan with oil spray. (I lined my pan with parchment for easier cleanup)
- Lightly spray the peppers with a little more oil spray.
- Bake in the oven for about 20-25 minutes, until golden and cheese oozes out. Remove from oven and serve immediately. Serve hot.
- *I used 1/4 cup more panko to make it easier to coat, then I was left with 1/4 cup which was tossed and not calculated in the nutritional info.
