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Jalapeno Popper Recipe
4.93
from
13
votes
With football season approaching, these lightened-up, baked Jalapeno Poppers will make the perfect party appetizer.
Prep Time:
15
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
35
minutes
mins
Yield:
12
servings
Course:
Appetizer
Cuisine:
Tex Mex
Equipment
sheet pan
Ingredients
12
jalapeno 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 350F.
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.
Nutrition
Serving:
2
poppers
,
Calories:
52
kcal
,
Carbohydrates:
3.5
g
,
Protein:
4
g
,
Fat:
2.5
g
,
Saturated Fat:
1.5
g
,
Cholesterol:
10
mg
,
Sodium:
92
mg
,
Fiber:
0.5
g
,
Sugar:
1.5
g
- WW Points:
1