Skinny Baked Jalapeño Poppers

By SMorrissey

Servings: makes 24 • Size: 2 poppers • Old Points: 1 pts • Points+: 2 pts
Calories: 61.6 • Fat: 2.7 g • Protein: 4.2 g • Carb: 5.3 g • Fiber: 0.7 g

These can be made ahead of time, then baked when ready to serve. One points plus each, Enjoy!

One important note when making these, wear gloves while handling the peppers.

Ingredients

• 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 (holds breading on better)
• 1/2 cup panko crumbs*
• 1/8 tsp paprika
• 1/8 tsp garlic powder
• 1/8 tsp chili powder
• salt and fresh pepper
• spray oil

Details

Adapted from skinnytaste.com

Preparation

Step 1

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 or egg whites. Make sure you beat the egg beaters well before dipping

Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.

Spray a baking pan with oil spray. I lined my pan with parchment for easier cleanup. Lightly spray the peppers with a little more oil spray.

Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.

Remove from oven and serve immediately. Serve hot.

TIPS:
Oh yeah, another tip - if the cheese melting too fast for the jalapenos to cook, stuff the peppers and then freeze them before breading & baking them!

*I used 1/4 cup more panko to make it easier to coat, then I was left with 1/4 cup which was tossed and not calculated in the nutritional info.