Jalapeño Chile Poppers

Each pepper gets a double dip in the egg and breadcrumbs for an extra crispy coating. The tip of a paring knife works well for removing the membranes and seeds from peppers.


6 servings (serving size: 2 poppers)

Recipe from

Cooking Light

Nutritional Information

Calories 153
Caloriesfromfat 26 %
Fat 4.5 g
Satfat 1.8 g
Monofat 0.2 g
Polyfat 0.4 g
Protein 9 g
Carbohydrate 18.8 g
Fiber 1.9 g
Cholesterol 14 mg
Iron 1.4 mg
Sodium 532 mg
Calcium 216 mg


12 pickled whole jalapeño peppers (about 2 (12-ounce) jars)
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/2 cup egg substitute
2 tablespoons all-purpose flour
2/3 cup dry breadcrumbs
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon paprika
Cooking spray


Preheat oven to 400°.

Drain jalapeños. Cut 1/4 inch off stem ends of peppers, reserving stem ends. Carefully remove membranes and seeds, leaving peppers intact.

Combine cheeses in a small bowl. Spoon cheese mixture into a zip-top plastic bag; seal. Carefully snip off one bottom corner of bag. Pipe cheese mixture evenly into peppers; replace stem ends, pressing gently to seal.

Combine egg substitute and flour in a small bowl, stirring with a whisk. Combine breadcrumbs, garlic powder, salt, and paprika in a shallow bowl.

Working with one pepper at a time, dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining peppers, egg mixture, and breadcrumb mixture. Return peppers, one at a time, to egg mixture; dredge in breadcrumb mixture. Place peppers on a baking sheet coated with cooking spray. Lightly coat peppers with cooking spray.

Bake peppers at 400° for 15 minutes or until lightly browned.


Elaine Magee,

Cooking Light

April 2002
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