Jalapeño Chile Poppers Recipe

Name: Jalapeño Chile Poppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 pickled whole jalapeno peppers (about 2 (12-ounce) jars); 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese; 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened; 1/2 cup egg substitute; 2 tablespoons all-purpose flour; 2/3 cup dry breadcrumbs; 3/4 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon paprika; Cooking spray

Servings: persons

12 pickled whole jalapeno peppers (about 2 (12-ounce) jars)
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/2 cup egg substitute
2 tablespoons all-purpose flour
2/3 cup dry breadcrumbs
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon paprika
Cooking spray

1
Preheat oven to 400u00b0.
2
Drain jalapenos. Cut 1/4 inch off stem ends of peppers, reserving stem ends. Carefully remove membranes and seeds, leaving peppers intact.
3
Combine cheeses in a small bowl. Spoon cheese mixture into a zip-top plastic bag; seal. Carefully snip off one bottom corner of bag. Pipe cheese mixture evenly into peppers; replace stem ends, pressing gently to seal.
4
Combine egg substitute and flour in a small bowl, stirring with a whisk. Combine breadcrumbs, garlic powder, salt, and paprika in a shallow bowl.
5
Working with one pepper at a time, dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining peppers, egg mixture, and breadcrumb mixture. Return peppers, one at a time, to egg mixture; dredge in breadcrumb mixture. Place peppers on a baking sheet coated with cooking spray. Lightly coat peppers with cooking spray.
6
Bake peppers at 400u00b0 for 15 minutes or until lightly browned.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 pickled whole jalapeno peppers (about 2 (12-ounce) jars), 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese, 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened, 1/2 cup egg substitute, and more.

Yes, Jalapeño Chile Poppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jalapeño Chile Poppers

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