Saturday, 8 February 2014

Skinny Baked Jalapeno Poppers

An easy appetizers that we must try to get whenever we go out. It is a big hit from house events especially during the summer months since they are awesome with any burgers. This version of appetizer recipes is a lighter version: it uses panko crumbs to give the extra crunch that a lot of us love, but uses lighter cream cheese and cheddar cheese as filling mixture, and egg whites for the coating of the healthy recipes.

12 jalapeƱo 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
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 freshly ground pepper
Cooking spray oil


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, a shallow one would work better.

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.

Yield: 24 half-pepper

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