These truly delicious apps taste EXACTLY like restaurant poppers, but they have a tiny fraction of the calories!
¼th of recipe (3 poppers): 111 calories, 5.5g total fat (3.5g sat fat), 241mg sodium, 10g carbs, 1.5g fiber, 2.5g sugars, 5.5g protein
You’ll Need: baking sheet, nonstick spray, 2 wide bowls, small bowl
Prep: 25 minutes • Cook: 30 minutes
½ cup whole-wheat panko breadcrumbs
⅛ teaspoon each salt and black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
⅓ cup light/reduced-fat cream cheese, room temperature
¼ cup shredded reduced-fat cheddar cheese
6 jalapeño peppers
¼ cup egg whites (about 2 large eggs’ worth)
1. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
2. In a wide bowl, combine breadcrumbs, salt, black pepper, and ¼ teaspoon each garlic powder and onion powder. Mix well.
3. In a small bowl, combine cream cheese, cheddar, and remaining ¼ teaspoon each garlic powder and onion powder. Mix thoroughly.
4. Halve jalapeño peppers lengthwise, and remove seeds and stems.
5. Evenly spoon and spread cheese mixture into the pepper halves.
6. Place egg whites in a second wide bowl. One at a time, coat pepper halves with egg whites, shake to remove excess, and coat with seasoned crumbs.
7. Evenly place on the baking sheet, stuffed sides up. Top with any remaining seasoned crumbs.
8. Bake until outsides are crispy and peppers have softened, 25 to 30 minutes.
MAKES 4 SERVINGS
HG Tips
Use a spoon to seed your jalapeños. When handling jalapeños, don’t touch your eyes—that pepper juice can STING. And wash your hands well immediately afterward.