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Crispy jalapeno poppers

Crispy jalapeño poppers

2
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
8
Difficulty
Easy
Enjoy this lightened-up classic anytime you need a finger-food treat: game day, cocktail parties, or movie nights. Double the recipe if you’re planning to serve a large crowd. It’s best to wear disposable gloves when you prepare the jalapeños; the oils in chile peppers can cause skin irritation. Wash your hands well after removing the gloves, and avoid touching your face for a few hours afterward just in case residue lingers on your fingers. To make them ahead, stuff the peppers and store in the refrigerator. Wait to dip them into the egg mixture and the cornflake crumbs until right before baking.

Ingredients

Cooking spray

3 spray(s)

Shredded reduced fat Mexican-style cheese blend

½ cup(s)

Whipped cream cheese

4 Tbsp

Light mayonnaise

1 Tbsp

Jalapeño pepper

8 small

Egg

1 large egg(s)

Cornflake crumbs

7 Tbsp

Instructions

  1. Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray.
  2. Stir together cheese blend, cream cheese, and mayonnaise in medium bowl.
  3. Halve each jalapeño lengthwise and remove seeds. Fill evenly with cheese mixture.
  4. Place egg in shallow bowl. Add water and beat with a fork until the egg is smooth and frothy. Place cornflake crumbs in separate shallow bowl. Dip stuffed jalapeños, one at a time, into egg and roll in cornflake crumbs until coated on all sides.
  5. Arrange jalapeños on prepared baking sheet. Spray with nonstick spray. Bake until filling is bubbly and crumbs begin to brown, about 30 minutes. Serve hot.
  6. Serving size: 2 poppers

Notes

Note from Chef Eric: I used to drown my poppers in fruit preserves because I love spice balanced with sweetness. But, I can drizzle these bites with a touch of honey and still stick to my eating plan. One teaspoon of honey for each serving will slightly change the nutrition.

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