The roof is exploding with spicy peppers. My tomatoes are not doing as well, so I have only been able to make small batches of salsa. What to do with excess jalapeños? Poppers! Thanks to my friend BC for introducing me to the site Skinnytaste, where I got this recipe. Skinnytaste has a variety of light recipes, beautiful step-by-step pictures, and clear directions. Of course, I have this bad habit of taking a low fat recipe and adding some more fat into it. However, the only real difference between her recipe and mine is that I used regular rather than light cream cheese. These poppers would make a great appetizer for a party because you can prepare them in advance. 

Ingredients:

  • 12 jalapeño peppers, sliced in half lengthwise
  • 4.5 oz 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 (I used 4 egg whites)
  • 3/4 cup panko crumbs
  • 1/8 tsp paprika
  • 1/8 tsp garlic powder
  • 1/8 tsp chili powder
  • salt and fresh pepper
  • spray oil

Directions:

  1. Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
  2. Combine cream cheese, cheddar and scallions in a medium bowl.
  3. Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
  4. Fill peppers with cheese filling with a small spoon or spatula.
  5. Dip peppers in egg beaters.
  6. Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn’t fall to the bottom of the bowl.
  7. 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.
  8. Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.
  9. Remove from oven and serve immediately. Serve hot.
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