Jalapeno Poppers – a delicious recipe with light cream cheese, low-fat Mexican cheese blend, mayonnaise, peppers, egg substitute, panko breadcrumbs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350. Coat baking sheet with cooking spray.
2
In medium bowl, combine cream cheese, shredded cheese and mayo.
3
Mix well and set aside.
4
Cut jalapenos in half lengthwise and remove seeds (you might want to wear gloves to do this as the juice and seeds can cause irritation).
5
Stuff jalapeno halves with cream cheese mixture.
6
Place egg substitute in shallow dish. Place panko in separate shallow dish.
7
Dip stuffed jalapeno half in egg substitute and then roll in panko to coat.
8
Transfer jalapenos to prepared baking sheet and coat with cooking spray.
9
Bake until filling is bubbly, about 30 minutes. Serve Hot.
10
Poppers can be prepared a day in advance and placed on a covered baking sheet in the fridge. Cook as directed when ready to eat.
281
kcal
Calories
15
g
Fat
25
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 ounces light cream cheese, 1/2 cup low-fat Mexican cheese blend, shredded, 1 tablespoon fat-free mayonnaise, 8 jalapeno peppers, and more.
Yes, Jalapeno 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.
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