Skinny Baked Jalapeño Poppers Recipe
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!
Back to making these jalapeños, 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 can be made ahead of time, then baked when ready to serve. Enjoy!
Low-Fat Baked Jalapeño Poppers
Gina’s Weight Watcher Recipes
Servings: makes 24 • Size: 2 poppers • Points +: 1 pts • Smart Points: 2
Calories: 61.6 • Fat: 2.7 g • Protein: 4.2 g • Carb: 5.3 g • Fiber: 0.7 g
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
1/8 tsp paprika
1/8 tsp garlic powder
1/8 tsp chili powder
salt and fresh pepper
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.
Keywords: Skinny Baked Jalapeño Poppers