(Lighter!) Jalapeno Poppers
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
- 1/2 tsp garlic powder
- 1/2 cup panko breadcrumbs
- 1/4 tsp onion powder
- dash of salt and pepper
- 4 strips bacon cooked and crumbled
- 8 ounces whipped cream cheese (i used low-fat)
- 1/2 cup shredded sharp cheddar or mozzarella cheese
- 1 tsp. smoked paprika (or thyme for an italian twist!)
- 10 jalapeã±os, halved lengthwise and seeds removed
- Carbohydrate 3.886715140625 g
- Cholesterol 0.056 mg
- Fat 0.307416921875 g
- Fiber 0.281356723822653 g
- Protein 0.8030874375 g
- Saturated Fat 0.0779913578125 g
- Serving Size 1 1 jalapeno popper (17g)
- Sodium 106.274053125 mg
- Sugar 3.60535841680235 g
- Trans Fat 0.034938265625 g
- Calories 22 calories
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside. In a medium bowl, stir together cream cheese, shredded cheese, smoked paprika, garlic powder, onion powder, and salt and pepper (to taste). In a separate bowl, toss together Panko and half of the bacon bits. Spoon the filling into each jalapeño cavity. Then top each jalapeno with a spoonful of the Panko and bacon bit mixture. Place on prepared baking sheet, cavity side up. Mist each of the jalapenos with olive oil (you can use a Misto) or cooking spray. Bake until the filling is melty and the Panko is golden, about 15-20 minutes. (If the Panko starts getting too brown too early, place a sheet of aluminum foil lightly on top of the jalapeno poppers.) Remove from oven, and sprinkle with additional bacon bits. Serve immediately.
