Make Cheddar Scallion Cream Cheese
Halve and Seed Jalapeños
Slice Jalapeños in Half. TIP: Remove Seeds AND White Membrane. This is where the heat hides!!!
Stuff with cream cheese mixture using a small spoon or your fingers. Be sure to press in firmly.Pop into fridge or freezer.
Make Seasoned Panko. Add Spices and Gently Toss to Combine.
Make Buttermilk/Egg Batter. Dip Stuffed Pepper to coat.
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.)****
Give a quick spritz of Coconut Oil and Bake. 340 for 20 mins.
Out come little perfect bites. Spicy, Crispy, Gooey, Creamy….yummmmm….
TIP: Be sure not to over bake or the cheese might explode and ooze out, or seemingly evaporate into thin air!
I served it with a Homemade Buttermilk Ranch. Cool and creamy to combat the spiciness.
Just one bite and you’ll be addicted. And astounded in the huge amount of fat and calories you are saving!!!
Perfect for Football Season.
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
- 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
- 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.