Light Baked Jalapeno Poppers

Dave and Sue Cook for U's Note:

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.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6

Yield: 12.0 Jalepenos

• 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
• 6 ounces cream cheese, softened
• 1 cup sharp cheddar cheese
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 4 teaspoons Emeril's Original Essence
• 1/4 cup panko

Directions:

1. Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
2. In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
3. 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.
4. 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.
5. 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.
6. Remove from the oven and serve immediately with cold beer.

Reviews

[breezermom]

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.