Light Baked Jalapeno Poppers

"Recipe courtesy Emeril Lagasse, 2002. I copied this recipe in here because the original site does not offer the calorie count I am looking to know about the recipe. http://www.foodnetwork.com/recipes/emeril-lagasse/baked-jalapeno-poppers-recipe/index.html After fiddling with the recipe in this format, I have made a few modifications to make it a lower calorie recipe. First, no eggs, no milk, no flour, and only 1/4 cup of bread crumbs."
 
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photo by breezermom photo by breezermom
photo by breezermom
Ready In:
1hr
Ingredients:
7
Yields:
12 Jalepenos
Serves:
6
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ingredients

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directions

  • Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
  • In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
  • In a shallow dish, combine the panko crumbs and 4 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half.
  • One at a time, dredge in the panko crumbs, pressing to coat. You are only trying to cover the cheese, leave the peppers bare. If necessary, repeat the process.
  • Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
  • Remove from the oven and serve immediately with cold beer.

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Reviews

  1. What a great football watching snack! With the added bonus that it is made lighter. I used 1/3 less fat cream cheese and 2 % monterrey jack. Turned out wonderful! Thanks for sharing.
     
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RECIPE SUBMITTED BY

Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.
 
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