Chipotle Panko Jalapeno Poppers
Prep Time
15mins
Time to Table
45mins
Servings
8 (3 per serving)
Ingredients
- 12 jalapeno peppers, halved and hollowed
- 1/2 cup Daisy Cottage Cheese
- 2 wedges Queso Fresco with Chipotle spreadable cheese
- 1/4 cup reduced fat shredded Mexican cheese blend
- 1/4 cup diced yellow onion
- 1/2 cup , plus 1/4 cup Panko breadcrumbs
- 2 egg whites
Tips
Spice It Up:
Shorter baking time will yield spicier poppers.
Cooking Tip:
Egg-Stra Easy: When separating eggs, use the eggshell as a scoop to remove the yolk from the the white - the yolk will be attracted back to the shell.
Ingredients
- 12 jalapeno peppers, halved and hollowed
- 1/2 cup Daisy Cottage Cheese
- 2 wedges Queso Fresco with Chipotle spreadable cheese
- 1/4 cup reduced fat shredded Mexican cheese blend
- 1/4 cup diced yellow onion
- 1/2 cup , plus 1/4 cup Panko breadcrumbs
- 2 egg whites
Tips
Spice It Up:
Shorter baking time will yield spicier poppers.
Cooking Tip:
Egg-Stra Easy: When separating eggs, use the eggshell as a scoop to remove the yolk from the the white - the yolk will be attracted back to the shell.
Directions
- Preheat the oven to 350 degrees.
- Halve and hollow the jalapeno peppers and set aside (wear gloves to avoid skin irritation).
- In a medium bowl combine the cottage cheese, spreadable cheese wedges, shredded Mexican cheese, and diced onion. Stir to mix well.
- Fill each jalapeno half with the cheese mixture (filling should be flat and even with top of pepper).
- Pour ½ cup Panko breadcrumbs and egg whites into separate bowls. Dip the bottom of each pepper into the egg white and then into the Panko and place on baking sheet covered with aluminum foil.
- Take the remaining Panko in the bowl plus the additional ¼ cup and sprinkle on top of the filling. Spray the tops lightly with cooking spray and bake for 30-40 minutes or until very tender.
- Calories:62
- Cholesterol:5
- Dietary Fiber:1
- Protein:5
- Sat Fat:1
- Sodium:164
- Sodium:165
- Sugars:2
- Total Carbohydrate:7
- Total Fat:2
