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Baked Jalapeño Poppers
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    • Ingredients

    Serves:

      • 12 fresh jalapeño peppers, halved lengthwise, stems, seeds and membranes removed
      • 1 8-ounce bar reduced fat cream cheese
      • 1 cup grated part-skim mozzarella cheese
      • 1 teaspoon cumin seeds, slightly crushed
      • 1 teaspoon mild ground chili
      • 1/4 teaspoon freshly ground black pepper
      • 1 egg
      • 2 egg whites
      • 1/2 cup wheat flour
      • 1 cup seasoned dry breadcrumbs
      • 1/2 teaspoon salt

    Directions

    Preheat the oven to 350 degrees F. Lightly coat baking sheet with nonstick spray and set aside. In a large bowl, mash together the cream cheese, mozzarella, cumin seeds, mild chili powder and black pepper. In a shallow dish, whisk egg with egg whites. Spread the flour out on a sheet of wax paper. Spread the breadcrumbs out on another sheet of wax paper.

    Fill the hollow of each half pepper with a heaping tablespoon of the cream-cheese mixture. One at a time, dredge in the flour, dip into the egg whites, then press into the crumbs to coat. Repeat with remaining peppers. Place the coated peppers, cut side up, on baking sheets and bake until the peppers are tender and the crust is golden, about 25 to 30 minutes. Serve immediately.

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    1 Comment

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    outtie5

    These were just as crispy and savory as the deep-fried version. Definitely a hit!

    September 12 2010 at 9:44 PM Report abuse rate up rate down Reply

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