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.

Yield: 6 servings (serving size: 2 poppers)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 26%
  • Fat: 4.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 9g
  • Carbohydrate: 18.8g
  • Fiber: 1.9g
  • Cholesterol: 14mg
  • Iron: 1.4mg
  • Sodium: 532mg
  • Calcium: 216mg

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

Preparation

  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.
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