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Jalapeño Chile Poppers

Yield 6 servings (serving size: 2 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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

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

  3. 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.

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

  5. 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.

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