• D3c16d7c90362cb6d0da6d62ad4b27fe

Skinny Jalapeño Poppers

Servings: makes 24 • Size: 2 poppers • Old Points: 1 pts • Points+: 2 pts Calories: 61.6 • Fat: 2.7 g • Protein: 4.2 g • Carb: 5.3 g • Fiber: 0.7 g

Prep
Cook
Serves 24people
Ingredients
12
jalapeño peppers, sliced in half lengthwise
9/2
oz light cream cheese
5
medium scallions, green part only, sliced
2
oz shredded low fat sharp cheddar (I used Cabot 50%)
1/2
cup egg beaters or egg whites, beaten
1/2
cup panko crumbs
1/8
tsp paprika
1/8
tsp garlic powder
1/8
tsp chili powder
salt and fresh pepper
spray oil
Directions
1.
Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
2.
Combine cream cheese, cheddar and scallions in a medium bowl.
3.
Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
4.
Fill peppers with cheese filling with a small spoon or spatula.
5.
Dip peppers in egg beaters.
6.
Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.
7.
Spray a baking pan with oil spray. I lined my pan with parchment for easier cleanup. Lightly spray the peppers with a little more oil spray.
8.
Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.
9.
Remove from oven and serve immediately. Serve hot.

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