PREP TIME: 20 MINS | COOK TIME: 15 MINS | TOTAL TIME: 35 MINS | YIELD: 8 servings
Healthy and delicious! These jalapeno poppers are super awesome and incredibly easy and quick to whip up using just simple ingredients. The spicy jalapenos are filled with soft cream cheese, and smoky paprika then coated with a crunchy breadcrumb topping. I love to serve these with my favourite ranch dressing for a fun and tasty appetizer!
Jalapeno poppers are made healthier. I cannot find anything to complain about! Cheesy and warm, these poppers will surely catch everyone’s attention! If you love jalapeno with a twist, this simple recipe is a must-try!
Ingredients
3 egg whites
8 oz. low-fat cream cheese, softened
4 oz. reduced-fat cheddar cheese, shredded
2 c. panko breadcrumbs
8 large jalapenos
1/2 c. Parmesan cheese, grated
1/2 tsp paprika
1 tsp salt
How to make Healthier Jalapeno Poppers
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Line a sheet pan using aluminium foil. On top of the foil, place a cooling rack.
Step 3: After washing the jalapenos, dry them well. Slice in half lengthwise, then remove seeds and membranes.
Step 4: Place the cream cheese, cheddar cheese, paprika, and salt in a medium bowl. Mix well and set aside.
Step 5: In a small bowl, mix the breadcrumbs with the grated Parmesan cheese. Set aside.
Step 6: In the bowl of a stand mixer, place the egg whites. Beat on medium speed until frothy.
Step 7: Fill the jalapenos with the cream cheese mixture using a spoon. Into the egg whites, dip each filled jalapenos, shaking the excess off. Into the breadcrumbs, lightly press the jalapeno to coat. On the cooling rack, arrange the jalapeno poppers.
Step 8: Bake in the preheated oven for about 10 to 15 minutes or until the breadcrumb topping of the poppers is golden brown. Once done, take the jalapeno poppers from the oven and serve right away with your preferred ranch dressing. Enjoy!
Nutrition Facts:
YIELD: 8, SERVING SIZE: 1 gram
Amount Per Serving: CALORIES: 175 | TOTAL FAT: 7g | SATURATED FAT: 4g | UNSATURATED FAT: 0g | CHOLESTEROL: 22mg | SODIUM: 739mg | CARBOHYDRATES: 14g | FIBER: 1g | SUGAR: 3g | PROTEIN: 11g
Ingredients
- 3 egg whites
- 8 oz. low-fat cream cheese, softened
- 4 oz. reduced-fat cheddar cheese, shredded
- 2 c. panko breadcrumbs
- 8 large jalapenos
- 1/2 c. Parmesan cheese, grated
- 1/2 tsp paprika
- 1 tsp salt
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Line a sheet pan using aluminium foil. On top of the foil, place a cooling rack.
Step 3: After washing the jalapenos, dry them well. Slice in half lengthwise, then remove seeds and membranes.
Step 4: Place the cream cheese, cheddar cheese, paprika, and salt in a medium bowl. Mix well and set aside.
Step 5: In a small bowl, mix the breadcrumbs with the grated Parmesan cheese. Set aside.
Step 6: In the bowl of a stand mixer, place the egg whites. Beat on medium speed until frothy.
Step 7: Fill the jalapenos with the cream cheese mixture using a spoon. Into the egg whites, dip each filled jalapenos, shaking the excess off. Into the breadcrumbs, lightly press the jalapeno to coat. On the cooling rack, arrange the jalapeno poppers.
Step 8: Bake in the preheated oven for about 10 to 15 minutes or until the breadcrumb topping of the poppers is golden brown. Once done, take the jalapeno poppers from the oven and serve right away with your preferred ranch dressing. Enjoy!
