Healthier Jalapeno Poppers

• Vegetarian

• Produce

  • 8 Jalapenos, large

• Refrigerated

  • 3 Egg whites

• Baking & Spices

  • 1/2 tsp Paprika
  • 1 tsp Salt

• Bread & Baked Goods

  • 2 cups Panko breadcrumbs

• Dairy

  • 4 oz Cheddar cheese, reduced fat
  • 8 oz Cream cheese, lowfat
  • 1/2 cup Parmesan cheese, grated

Found on berlyskitchen.com

Description

Ingredients

• 8 large jalapenos
• 8 ounces softened, lowfat cream cheese
• 4 ounces reduced fat, shredded cheddar cheese (I use Cabot Seriously Sharp Cheddar)
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 3 egg Whites
• 2 cups panko breadcrumbs
• 1/2 cup grated parmesan Cheese

Directions

• Preheat oven to 400 degrees.
• Cover a sheet pan with aluminum foil. Place a cooling rack on top of the foil.
• Wash and dry jalapenos. Cut in half lengthwise and remove all seeds and membranes.
• In a medium bowl combine cream cheese, cheddar cheese, paprika, and salt. Stir to combine. Set aside.
• Combine the breadcrumbs and grated parmesan cheese in a small bowl and mix to combine. Set aside.
• Place the egg whites in the bowl of a stand mixer and mix on medium speed until frothy.
• Use a small spoon to fill the jalapenos with the cream cheese mixture. Take each filled jalapeno and dip into the egg whites. Shake off any excess. Next, place the jalapeno into the breadcrumb mixture and press lightly to coat. Put the assembled jalapeno popper onto the cooling rack.
• Continue the process using the remaining jalapenos.
• Place the poppers in the oven and bake for 10 to 15 minutes or until the breadcrumb topping is golden brown.
• Remove and serve immediately with your favorite ranch dressing.