By KelBel on April 18, 2006
Photo by HeidiSue
Photo by HeidiSue
"Figure friendly jalapeno poppers."
Serving Size: 1 (95 g)
Servings Per Recipe: 4
"Really delicious! I used it to stuff 10 halves, and downed it in one sitting. (It's dinner.) I used fat-free chedddar, and it was still great."
"Have made fat free and full fat - wonderful both ways - and not deep fried!"
"It's another 5 start review! These are soooo delicious! I love how light and airy they are too. I will definitely make these again...everyone here loved them! Thanks so much :-D"
"exellent. Next time I'll definately double the recipe!Used regular bread crumbs, regular cheddar and mircle whip mixed with sour cream."
"These were fantastic. I used quark instead of cream cheese. Quark is widely available in Europe and it's a virtually fat-free soft-cheese that is also free of salt. I omitted the cheddar and mayo in the recipe; but I added chives and cumin to my quark mixture. Everything else was the same and it was delicious! I'll be making these again and again. I'd make another batch right now if I had more peppers!"
"WOW!! These really surprised me, they were fabulous. I had two and then my husband dissapeared with the dish and he and his friend ate them all!! Anyway, I used full fat cheddar and mayo, but I did use the light cream cheese and egg substitue. I baked them until they were browned and bubbly...wonderful. I love that they aren't fried in oil, but still have all the crunch you need. I did add some roasted garlic salt and pepper to the mix and I had giant peppers, so I only was able to fill 11 halves. This recipe is also great because you can do most of the work before hand which I did hours before our guests arrived. THANKS KelBel this recipe is being added to our fav's."
"Wow, we had appetizers before dinner tonight and they were fantastic! Has been years since I have eaten jalapeno poppers and was grateful to find a low-cal version. I expected a cheesier taste, but the lite cream cheese (onion and chive) and mayonnaise (I used a vegan sour cream instead) probably made these easier to fill. I cooked for 35 minutes as I wanted to brown the panko some more. I could have left it in longer, but they really turned out fine. Loved the panko on these. Not much panko stuck to the bottoms but that's okay since the jalapeno bottoms browned perfectly. I guess my only recommendation is to add salt and/or garlic powder, but I really loved these as is. A make-ahead preparation (everything but cook) would make this convenient for a party. What a nice treat:D Thanks KelBel."