Jalapeño Poppers

I love jalapeño poppers! They are great for appetizers, parties, snacks, or even as a side dish. I made this recipe last night with chicken and a simple, homemade coleslaw. They were delicious! They are oven-baked, not fried, so they won't make you feel heavy and gross like some fried foods will. They are well-flavored and have just the right kick of spice to bring out the classic taste of a beloved jalapeño popper. Try these soon, you will be glad you did!

Jalapeño Poppers

Yields: 24 poppers

Ingredients:

12 fresh jalapeño peppers, halved lengthwise, whites and seeds removed (you may want to use gloves for this part, or avoid touching your eyes after removing the insides...)
4 T low fat cream cheese (regular fat cream cheese will work just as well)
3 scallions, diced
3oz shredded cheddar cheese
3oz shredded jalapeño or plain monterey jack cheese
1/2 C panko bread crumbs
1/2 T pepper
1/2 T garlic powder
1/2 T onion powder
1/8 t cayenne pepper
3 eggs, beaten

Directions:

Preheat oven to 400 degrees, line baking sheet with parchment paper, or spray with vegetable oil cooking spray.

Make sure you remove all the seeds and white insides from the jalapeños, unless you want them SUPER spicy.

In a medium mixing bowl, mix spices and bread crumbs together, set aside.

In a separate bowl, beat eggs until smooth, set aside.

In a third bowl, mix together cream cheese, scallions and shredded cheeses. Spoon and spread filling into halved peppers. Dip stuffed peppers into eggs, then dip into bread crumb mixture, making sure to coat peppers well.

Place finished peppers onto baking sheet, bake in preheated oven for 20-25 minutes until golden brown and cheese is bubbly.

Serve immediately!

Enjoy and Bon Appetit!