Prep 15 mins
Cook 30 mins
Battered and baked poppers. Low in calories, great taste. Terrific for parties.
- 56.69 g light cream cheese
- 118.29 ml low-fat Mexican cheese blend, shredded
- 14.79 ml fat-free mayonnaise
- 8 jalapeno peppers
- 59.14 ml fat free egg substitute
- 177.44 ml panko breadcrumbs
- Preheat oven to 350. Coat baking sheet with cooking spray.
- In medium bowl, combine cream cheese, shredded cheese and mayo.
- Mix well and set aside.
- 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).
- Stuff jalapeno halves with cream cheese mixture.
- Place egg substitute in shallow dish. Place panko in separate shallow dish.
- Dip stuffed jalapeno half in egg substitute and then roll in panko to coat.
- Transfer jalapenos to prepared baking sheet and coat with cooking spray.
- Bake until filling is bubbly, about 30 minutes. Serve Hot.
- 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.
dredge in flour before you egg dip. this makes the egg stick and then the panko will work great. This is a technique to be used anytime you are wanting to coat something like chicken or pork.
these are very good, weight watchers has a similar recipe too. i used ritz crackers the first time to bread them and bread crumbs the second time, both were very good. i also used egg. instead of regular mayo i used chipotle mayo and sharp cheddar... my husband LOVES them!
Excellent. Loved the panko. I didn't use the egg substitute, but used 1 egg mixed with a little water. Not much of the panko stuck to the outside of the pepper, but did fine on the filling side. I added a little onion powder to the filling which increased the flavor. I baked these closer to 45-50 minutes to get the panko to brown, which made the peppers a little overdone. May increase the cooking temp some next time. Made for New Kids tag game