Jalapeño Poppers

1 Mar

It’s almost Friday, folks.  Enjoy some low-fat skinny baked jalapeño poppers.  Pop pop.  Thank you to Gina from Skinnytaste for this recipe!  I amended the measurements and ingredients to suit my taste buds.  This recipe is dedicated to Sonia Kalaria, my little “Popper”, with whom I consumed endless Jack In The Box jalapeño poppers with during college.

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Q:  What did Mrs. Pepper say to her friend when nosy Mr. Pepper kept asking her personal questions?
A:  Deng, he was jalapeño business!!

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Ingredients:  Serves 4 (3 halves per person).
  • 6 jalapeño peppers
  • ½ cup light cream cheese
  • ¼ cup shredded low fat sharp cheddar cheese
  • 2 egg whites
  • ½ cup panko bread crumbs  $3.29 (Pavilions)
  • ¼ tsp. paprika
  • ¼ tsp. garlic powder
  • ¼ tsp. chili powder
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • oil spray
Assembly:  Make sure to wear gloves or refrain from touching your face/eyes during the assembly process.  I prefer to cook without gloves so I just wash my hands thoroughly after I’m done.
  1. Preheat over to 350 degrees.
  2. Wash jalapeño peppers.
  3. Cut jalapeño peppers in half length wise.
  4. Scoop out the seeds & membrane (insane in the membrane!).  Rinse again to make sure all seeds are removed.
  5. In a bowl, mix cream cheese & cheddar cheese.
  6. In another bowl, mix panko bread crumbs, paprika, garlic powder, chili powder, salt, and black pepper.  Transfer to a plate.
  7. Fill peppers with cheese filling using a spoon.*
  8. Line baking tray with foil and spray with oil (hey, that rhymes).
  9. Create an assembly line with the following items in the following order: stuffed peppers, egg whites, panko bread mixture, tray.
  10. Dip pepper in egg whites.*
  11. Coat pepper in panko bread mixture.*  The top will be more heavily coated than the bottom because of the texture of the peppers.
  12. Repeat steps 10 and 11 for each pepper.
  13. Place on tray.
  14. Bake in the oven for 25 minutes or until golden and cheese is oozing out.
*Depending on the size of your jalapeño peppers, you may have leftovers of the filling, egg whites, and panko mixture, or you may need more.  My peppers were about 4 inches long.
Serving suggestions:
  • Serve with warm marinara sauce and/or cold ranch dressing.
  • Don’t throw away the egg yolks!  Did you know that egg yolks make a great hair conditioner (for women AND men).  Beat the egg yolk well and add 2 tbsp. olive or baby oil.  Mix well.  Apply this homemade yolk conditioner.  It will make your hair really stiff but that’s ok.  Let it sit for 5-10 minutes.  Rinse off.  (You’ll probably want to wash your hair with shampoo & conditioner after this so you don’t smell funny.)  Egg yolk contains fats and proteins that add moisture to dry hair and olive oil repairs dry and damaged hair.
  • Don’t throw away the egg shells!  Did you know that egg shells are good for your garden?  Crush the shells and add them to your soil to provide calcium to your plants.
  • Don’t throw away the egg carton!  Egg cartons are meant to store fragile things like eggs (duh!).  So save your egg carton and use it to store holiday ornaments or other fragile items.  They are also great to sort and store pocket change, nuts and bolts for your tool area, buttons or any other tiny item.  Finally, if you go to the farmer’s market, bring your empty egg carton with you to transport the new eggs you purchase – the local farmers will surely thank you for sparing them the cost of packaging material.

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step 3: so hot

step 4

step 4: second rinse

step 5

step 7

step 7

step 8

step 9

step 10

step 11

step 12

post-step 13

the poppers’ photo shoot


One Response to “Jalapeño Poppers”

  1. Megha March 5, 2012 at 9:47 am #

    yum! i’m gonna try this this week!

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