Low Fat Baked Jalapeno Poppers

By calypan

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
• 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

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.

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.

*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.