Jalapeno Poppers
Batter up! These Jalapeño poppers are a crowd favorite when it comes to social gatherings - spicy, crunchy and oozing with a cheesy filling. Can't beat it! The original battered and fried recipe is full of fat and carbs and are not as "munch-friendly" on our Jessie’s Girl macros. Our lightened up version promises all of the crunch and taste at a fraction of the macros. Serve alone, or with light ranch dip (Bolthouse is great!) You can even convert this app to a main course. Stuff the un-battered jalapeños inside of a chicken breast, and batter them up at the end. Dairy sensitive? Try using a dairy soy free cream cheese substitute or try using grain free crushed “tortilla” chips if you're Grain/gluten sensitive. No matter how you mix and match, it is sure to satisfy your taste buds with spice. Enjoy!
Recipe & Photography By: Heather Dahlenburg
Recipe & Photography By: Heather Dahlenburg
Servings: 4
Calories: 92kcal
Ingredients
- 6 jalapeños, halved and cleaned
- 6 Laughing Cow light swiss cheese wedges (or equivalent)
- 46 grams egg whites
- 30 grams panko bread crumbs
- olive oil spray
Instructions
- Preheat oven to 375 degrees.
- Collect and prepare bowls with “batter” ingredients (eggwhites/ breadcrumbs).
- Slice jalapeño peppers in half lengthwise.
- Under running water, scrape seeds and membranes from jalapeños.
- Half each swiss wedge.
- Stuff each half jalapeño with each half of a swiss wedge.
- Dip the stuffed jalapeño in egg whites, followed by the panko breadcrumbs.
- Place on baking sheet, top with any remaining breadcrumbs.
- Spray tops of the poppers lightly with olive oil spray.
- Bake for 20-25 minutes until golden brown.
Nutrition
Serving: 3poppers | Calories: 92kcal | Carbohydrates: 9g | Protein: 5.4g | Fat: 2.3g | Fiber: 1g | Sugar: 3g
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