Superbowl Sunday – Jalapeno Poppers – The Sisterhood of the Shrinking Jeans LLC

2 spray(s) olive oil cooking spray, divided
2 oz light cream cheese
1/2 cup(s) low-fat shredded cheddar cheese
1 tbsp fat-free mayonnaise
8 small jalapeno pepper(s)
1/4 cup(s) fat-free egg substitute
3/4 cup(s) cornflake crumbs
  • Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
  • In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside. Halve jalapenos lengthwise and remove seeds. (Oil and seeds from the peppers can be irritating — wear gloves or put plastic bags over your hands. And don’t rub your eyes.) Stuff jalapeno halves with cream cheese mixture.
  • Place egg substitute in a shallow dish. Place cornflake crumbs in a separate shallow dish. Dip stuffed jalapeno halves into egg substitute and then roll in cornflake crumbs to coat.
  • Transfer jalapenos to prepared baking sheet and coat with cooking spray.
  • Bake until filling is bubbly, about 30 minutes. Serve hot. Yields 2 poppers per serving.
  • You can prepare the poppers a day in advance and place them on a covered baking sheet in the fridge. Cook as directed when ready to eat. Or, cook the poppers in advance and then reheat in the microwave.
  • We renovated Jalapeno Poppers by:
    • Opting for light cream cheese and low-fat cheddar cheese instead of the full-fat varieties.
    • Choosing fat-free liquid egg substitute instead of whole eggs.
    • Baking instead of deep-frying in oil.

(Visited 219 times, 1 visits today)