Jalapeno poppers, oh how they tease the taste buds with their fiery kick and cheesy embrace—perfect for those nights when you just want to spice things up a bit. You know, sometimes I think about that time I ordered them at a little diner off Route 66, and they were so crispy and light that I couldn’t help but order another plate. These poppers are like that, but better (if I dare say so myself), with a crunch that’ll keep you coming back for more.
Steps
- Preheat your oven to 350°F and prepare a baking sheet by spraying it with oil or lining it with parchment paper for easy cleanup.
- Protect your hands with disposable gloves, then slice 12 jalapeño peppers in half lengthwise and remove seeds and membranes.
- In a bowl, mix together light cream cheese, shredded low-fat sharp cheddar, and sliced green parts of scallions to create the cheese filling.
- In a separate bowl, combine panko breadcrumbs with paprika, garlic powder, chili powder, salt, and black pepper.
- Use a small spoon or spatula to fill each jalapeño half with the prepared cheese mixture.
- Dip each stuffed jalapeño into beaten egg whites, then coat them with the seasoned panko mixture, ensuring even coverage.
- Arrange the coated jalapeños on the prepared baking sheet, lightly spray their tops with oil, and bake for 20 to 25 minutes until golden and the cheese is melty. Serve hot.
Ingredients
- 12 jalapeno peppers, halved lengthwise
- 4.5 ounces of light cream cheese
- 5 medium scallions, green parts only, sliced
- 2 ounces of shredded low-fat sharp cheddar cheese
- 1/2 cup of egg beaters or beaten egg whites
- 1/2 cup of panko breadcrumbs
- 1/8 teaspoon of paprika
- 1/8 teaspoon of garlic powder
- 1/8 teaspoon of chili powder
- Salt and freshly ground black pepper, to taste
- Spray oil
Nutritional Values
Calories: 312 kcal | Carbohydrates: 21 g | Protein: 24 g | Fat: 15 g | Saturated Fat: 9 g | Cholesterol: 60 mg | Sodium: 552 mg | Fiber: 3 g | Sugar: 9 g
FAQ
- Are jalapeño poppers unhealthy?
- Traditional jalapeño poppers can be high in calories, but this lighter version uses reduced-fat cheddar and cream cheese to lower the calorie content. Two poppers contain only 111 calories and are low in carbs while being high in protein.
- Is it necessary to wear gloves when slicing jalapeños?
- Yes, wearing gloves is highly recommended when handling jalapeños to avoid transferring the heat to your eyes or lips, which can be very uncomfortable. Additionally, ensure that any seeds that spill are promptly cleaned, especially if there are small children around.
- How do you make the panko stick to the jalapeño poppers?
- Using egg whites helps the panko mixture adhere to the jalapeños. You can also gently press the panko onto the peppers with a fork to ensure it sticks properly.
- Can jalapeño poppers be prepared in advance?
- Yes, you can prep jalapeño poppers ahead of time by slicing the peppers and preparing the cheese and panko mixtures. Stuff the jalapeños with cheese the day before, and then dip them in egg and panko and bake them just before serving. They should not sit at room temperature for more than two hours due to the cheese content.
Tips
- Always wear gloves while handling jalapenos to prevent irritation from the oils, especially if you accidentally touch your face afterward.
- Use a spoon to help press the seasoned panko mixture onto the jalapenos to ensure even coating, so that the seasoning doesn’t settle at the bottom of the bowl.
- To make preparation easier for a party, you can prepare the jalapenos and cheese filling the day before, and then simply coat them in egg and panko and bake on the day of the event.
- For a crispy texture, consider using panko breadcrumbs, but if you prefer a low-carb option, you can skip the breadcrumbs and wrap the jalapenos in bacon instead.
Equipment
- Disposable gloves (for handling jalapeños safely)
- Baking sheet
- Parchment paper (for lining the baking sheet)
- Oil spray (for coating the baking sheet and peppers)
