Best 3 Low Fat Jalapeno Poppers Recipes
**Savor the Spicy Delight: A Journey into the World of Low-Fat Jalapeno Poppers**
Welcome to the realm of culinary bliss, where taste buds dance to the rhythm of spicy delight. Jalapeno poppers, those irresistible morsels of fire-roasted bliss, take center stage in this gastronomic adventure. Our carefully curated collection of low-fat jalapeno popper recipes offers a tantalizing symphony of flavors, catering to diverse dietary preferences and spice tolerances. From classic cream cheese-stuffed delights to vegetarian and vegan variations, each recipe promises a unique flavor journey. Whether you're a heat-seeker craving an adrenaline rush or a spice-curious soul yearning for a milder experience, our recipes will guide you towards popper perfection. So, embark on this culinary voyage, embrace the fiery embrace of jalapenos, and prepare to indulge in a symphony of taste sensations.
SKINNY JALAPEñO POPPERS
The classic Jalapeno Popper gets a lower-fat makeover with lightened up filling and is baked instead of fried!
Provided by Stephanie
Categories Appetizers
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Arrange the peppers on the baking sheet.
- In a mixing bowl, stir together the Neufchâtel cheese, cheddar cheese, garlic powder, worchestershire, and the salt and pepper until well-combined. Spoon about 1-2 tablespoons of the mixture into each pepper half. Sprinkle some of the panko on top of each pepper.
- Spray the tops with cooking spray. Bake for 20 minutes. Switch the oven to broil and continue cooking for 3-5 minutes until the breadcrumbs are golden brown. Remove from the oven. Sprinkle some of the bacon on top of each popper. Serve warm.
Nutrition Facts : Calories 74 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 popper, Sodium 126 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
LOW-FAT JALAPEñO POPPERS
Notes: Midge Stapleton of Anacortes, Washington, often starts these appetizers 1 day ahead. Complete the recipe through step 3; cover and chill poppers. To serve, uncover and continue.
Provided by Midge Stapleton, Anacortes, Washington,
Yield Makes 28 pieces
Number Of Ingredients 8
Steps:
- In a bowl, use a fork to blend cream cheese, garlic, onions, cheddar cheese, and lime juice.
- Wearing rubber gloves, cut chilies in half lengthwise. With a knife, cut seed lump from beneath the stem inside each chili, leaving stem end in place (to form a cup). Pull out and discard veins. Fill chili halves equally with cheese mixture, spreading surface smooth.
- In a small bowl, whisk egg whites until slightly frothy. Put cornflake crumbs in another small bowl. Dip filled chili halves, 1 at a time, in egg whites, then roll in crumbs. Set chilies slightly apart on a 12- by 15-inch baking sheet, filling the sheet.
- Bake in a 350° oven until crumbs are slightly darker brown and crisp, about 20 minutes. Serve hot or warm.
- Nutritional analysis per piece.
Nutrition Facts : Calories 28, Carbohydrate 4.8, Cholesterol 1.2, Fat 0.3, Fiber 0.2, Protein 1.5, SaturatedFat 0.2, Sodium 79
BAKED JALAPENO POPPERS LOW FAT AND LOW CALORIES
Here is a much healthier recipe for jalapeno poppers. The peppers are stuffed with mushrooms, zucchini, corn and manchego cheese. These poppers get baked in the oven. Wouldn't these be nice to serve out by the pool with a margarita. Yum! I think yes!
Provided by SoCalCookerGal
Categories Vegetable
Time 30m
Yield 32 poppers, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. Place the whole peppers with the stems, on a parchment paper lined baking sheet. Drizzle with 1 tbsp of the olive oil. Roast for about 8 minutes, Let cool.
- Cut peppers in half lengthwise and remove the seeds. Place cut side up on a baking sheet.
- Heat the remaining oil in a large skillet over medium heat. Cook mushrooms, zucchini, and garlic until tender, about 5 minutes. Add the corn and heat through. Stir in the scallions and half of the cheese.
- Stuff each pepper half with veggie mixture. Top with remaining cheese. Broil until the cheese is melted and bubbly. Serve immediately.
Tips:
- Choose the right peppers. Use fresh, firm jalapeños that are about 2-3 inches long. Avoid peppers that have blemishes or are wrinkled.
- Wear gloves when handling peppers. The oils from the peppers can irritate your skin.
- Remove the seeds and ribs from the peppers. This will help reduce the heat level of the poppers.
- Use a sharp knife to cut the peppers. This will help prevent the peppers from tearing.
- Stuff the peppers with your favorite filling. Cream cheese is a classic filling, but you can also use other fillings, such as chicken, beef, or vegetables.
- Bake the poppers at a high temperature. This will help create a crispy coating.
- Serve the poppers immediately. They are best when they are hot and crispy.
Conclusion:
Low-fat jalapeño poppers are a delicious and easy-to-make appetizer that is perfect for any occasion. They are also a good way to use up leftover cream cheese. With a few simple tips, you can make sure that your poppers are perfect every time.
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