Thursday, March 31, 2011

Skinny Jalapeno Poppers

Dinner has taken a real nose-dive in this house. I used to make extravagant meals- last night we had hot dogs, jalapeno poppers, and leftover beans.On paper plates. C'est la vie.
Since I started WeightWatchers, Michael has been deprived of some of the full-flavor/full-fat meals he's grown accustomed to. He described these jalapeno poppers as "not exactly exploding with flavor..." I thought they were delicious! And you know what makes them even more delicious? Eating them while 3.4 pounds lighter after 7 days on WeightWatchers. Yeeeees!

Cut them in half. 
For aesthetic reasons, try to cut the stem in half too.
Remove the seeds & the membranes.
Then wash your hands like crazy before you touch your eyes!
Mix cream cheese, bacon, cheddar, scallions, salt & pepper together in a small bowl.
Fill each jalapeno.
I took a little break at this point. 
I refrigerated my peppers for 3 hours because I had to run some errands.
Dip each popper in the egg whites.
Then coat them with seasoned panko.
I used a spoon to make my life easier and to keep my fingers nice & tidy.
Cover the peppers with a light spray of oil.
Bake for 25-30 minutes
They're done when they're golden brown! :)


Baked Jalapeno Poppers
My variation of this recipe from SkinnyTaste
  • 12 jalapenos, sliced in half lengthwise, seeds & membranes removed
  • 4 oz. neufchatel light cream cheese, softened
  • 5 medium scallions, only the green parts, sliced thin
  • 1/2 cup low-fat sharp cheddar, shredded
  • 3 slices bacon, cooked and crumbled
  • 4 egg whites
  • 1/2 cup panko breadcrumbs*
  • 1/8 t. paprika
  • 1/4 t. garlic powder
  • 1/8 t. chili powder
  • salt & pepper
  • oil spray
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, and lightly spray with the oil.
  2. Combine the cream cheese, shredded cheese, bacon and scallions in a small bowl. Season with salt & pepper.
  3. Combine the panko & spices.
  4. Fill each jalapeno half with the cream cheese mixture. Dip in the egg whites. Coat with seasoned panko, and place on the greased baking sheet.
  5. Once all the poppers are coated, lightly spray them with the oil.
  6. Bake for 20-25 minutes, until they are golden brown and cheese begins to ooze out.
Makes 24 Poppers.
Serving Size: 2 Poppers
Points+ / Serving**: 2

*The recipe calls for 1/2 cup of panko, but only 1/4 of the panko is actually used. The additional breadcrumbs are to make coating the poppers a little easier, then discarded. The additional points for the unused 1/4 cup of panko are not calculated into the points per serving.
**I use WeightWatchers.com to determine the points per serving. Their eTools include a Recipe Builder, which allows me to plug in all the ingredients & calculate the points per serving.

    1 comment:

    1. Ha we had hot dogs too..
      these jalapeno poppers look so good. my hubby loves halapeno poppers!

      ReplyDelete