Eat, Drink & Be Kari

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Skinny Baked Jalapeño Poppers

Skinny Baked Jalapeño Poppers

Gather Ingredients

Gather Ingredients

Make Cheddar Scallion Cream Cheese

Creamy Cheddar Scallion Cream Cheese

Creamy Cheddar Scallion Cream Cheese

Halve and Seed Jalapeños

Cut Jalapeños in half and remove Seeds and White Membrane

Cut Jalapeños in half and remove Seeds and White Membrane

Slice Jalapeños in Half.  TIP: Remove Seeds AND White Membrane. This is where the heat hides!!! 

Filled Jalapeños

Filled Jalapeños

 Stuff with cream cheese mixture using a small spoon or your fingers.  Be sure to press in firmly.Pop into fridge or freezer.

Toss gently to combine

Season Panko

Make Seasoned Panko.  Add Spices and Gently Toss to Combine.

Bath time!

Bath time!

Make Buttermilk/Egg Batter.  Dip Stuffed Pepper to coat.

Roll in Panko.  Tip: use a spoon

Awesome Panko Coating

Then, roll Pepper in Seasoned Panko.  One Pepper at a time.  TIP: Use a spoon to lightly spoon over pepper and roll to coat sides.   ****Now is when you can refrigerate or freeze for later.)****

Spray with Coconut Oil and Bake

Spray with Coconut Oil and Bake

Give a quick spritz of Coconut Oil and Bake.  340 for 20 mins.

Bake

Baked, not Fried!

Out come little perfect bites.  Spicy, Crispy, Gooey, Creamy….yummmmm….

Just look at that Crispy Coating!!!

Just look at that Crispy Coating!!!

TIP: Be sure not to over bake  or the cheese might explode and ooze out, or seemingly evaporate into thin air!

Plate it up with a creamy, cool dipping sauce

Plate it up with a creamy, cool dipping sauce

I served it with a Homemade Buttermilk Ranch.  Cool and creamy to combat the spiciness.

Seriously, healthy!?!?!  Wow!!!!

Seriously, healthy!?!?! Wow!!!!

Just one bite and you’ll be addicted.  And astounded in the huge amount of fat and calories you are saving!!!

Here's your new go-to recipe

Here’s your new go-to recipe

Perfect for Football Season.

The Perfect Skinny Popper

The Perfect Skinny Popper

Less Fat, Full Flavor

Less Fat, Full Flavor

The cool Ranch was the perfect compliment.

The cool Ranch was the perfect complement.

These will NOT disappoint!

These will NOT disappoint!

Skinny Baked Jalapeño Poppers

  • 6-12 Jalapeños, sliced and seeded

CREAM CHEESE MIXTURE:

  • 4-8 oz. Low Fat Cream Cheese, softened
  • 4-6 oz. Cabot 50% Less Fat White Cheddar, shredded
  • 4-6 Scallions, chopped white and green parts
  • Salt & Pepper to Taste

SEASONED PANKO

  • 1 Cup Whole Wheat Panko (or regular, or gluten-free)
  • 2 T Brown Sugar
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Dry Ground Mustard
  • 1/2 tsp Roasted Garlic
  • 1/2 tsp Crushed Urfa Chiles (or 1/2 tsp Chili Powder)
  • 1/2 tsp Crushed Aleppo Chiles (or 1/2 tsp Ancho Chili Powder)
  • 1/8 tsp Sea Salt
  • 1/8 tsp Coarse Ground Pepper

BATTER

  • 1/2 Cup Egg Whites (or 3 Egg Whites, or  2 Whole Eggs)
  • 1/4 Cup ButterMilk (or at least 2% Milk)

*Preheat Oven 340.  Cover 9 x 13 Baking Sheet with Parchment.

*Slice, seed and take out membrane of each jalapeño.

*Make Cream Cheese Mixture:  Combine Cream Cheese, Grated Cheddar, Chopped Scallions in small bowl.  Mix to combine.  Season with Salt and Pepper.

*Fill each jalapeño half with Cream Cheese Mixture.  Using a small spoon or your fingers, press filling FIRMLY in the pepper.  Pop in fridge or freezer for a quick chill until ready to batter.

*Make Seasoned Panko: Mix Panko with all listed spices and seasonings.  You can omit or substitute as needed.  The listed ones are the ones I chose.  You can also make your own variations.  If you don’t have either of the crazy dried chilies I used, you can always substitute 1 tsp Chili Powder and 1/8 tsp Cumin.  Or just use a  seasoning packet of Ranch or Italian Dressing!

*Make Batter: Mix 1/2 Cup Egg Whites with 1/4 Cup Buttermilk.  Season with Salt and Pepper.

*Take one pepper half at a time.  Dip into Batter.  Then, roll into Seasoned Panko.  Use a spoon to lightly coat the top and gently roll to coat the sides.  Place on pan.  ***This is where you would freeze if using later***  Lightly Spray with Coconut Oil, or cooking spray of choice, and bake for 20 mins or until brown and crispy on top.  Let cool for 5 mins.  Plate and Serve with Ranch.

eat.drink.be

Kari


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Comments on: "Skinny Baked Jalapeño Poppers" (1)

  1. Reblogged this on hotcookin and commented:
    @FoodNetwork #gameday Skinny Jalapeño Poppers #hotcookin #SuperBowl

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