Photo: Jennifer Iserloh.
I don't believe in giving up anything when it comes to food, but I don't want my nibbles to take up my whole allotment of fat for the day. I created this version of jalapeño poppers that are baked but still have the yummy contrast of creamy filling with crunchy breadcrumb coating.
While it's fun to meet friends out for munchies and a glass of wine at the bar, when the weather gets rainy and chilly, I'd prefer to do more entertaining in my home. Making treats like this -- served alongside a crudité platter, or maybe a plate of toast with cream cheese and smoked salmon -- makes an easy, light spread to catch up over the latest gossip.
Baked Jalapeño Poppers
Makes 24 poppers
12 fresh jalapeño peppers, halved lengthwise, stems, seeds and membranes removed
1 8-ounce bar reduced fat cream cheese
1 cup grated part-skim mozzarella cheese
1 teaspoon cumin seeds, slightly crushed
1 teaspoon mild ground chili
1/4 teaspoon freshly ground black pepper
1 egg
2 egg whites
1/2 cup wheat flour
1 cup seasoned dry breadcrumbs
1/2 teaspoon salt
Preheat the oven to 350 degrees F. Lightly coat baking sheet with nonstick spray and set aside. In a large bowl, mash together the cream cheese, mozzarella, cumin seeds, mild chili powder and black pepper. In a shallow dish, whisk egg with egg whites. Spread the flour out on a sheet of wax paper. Spread the breadcrumbs out on another sheet of wax paper.
Fill the hollow of each half pepper with a heaping tablespoon of the cream-cheese mixture. One at a time, dredge in the flour, dip into the egg whites, then press into the crumbs to coat. Repeat with remaining peppers. Place the coated peppers, cut side up, on baking sheets and bake until the peppers are tender and the crust is golden, about 25 to 30 minutes. Serve immediately.
One serving (1 popper): 70 calories, 3 grams total fat, 1.8 grams saturated fat, 177 milligrams sodium, 6 grams total carbohydrate, 4 grams protein
Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.
11-16-2009 @1:56PM larochelle said... I gave up making poppers for jalapeno-stuffed jalapenos - lightly roasted japapenos stuffed with cream cheese, goat cheese & chopped candied jalapenos (and either chopped toasted pecans or chopped bacon, depending on the guests) which I find much more flavorful and interesting.
Whenever I makeover a recipe, my main philosophy is how to replace "bland" ingredients with more flavorful, spicy or distinctive - that way I can use less but still have more flavor. I almost never use mozzarella unless its really high quality and the recipe is Italian. Same with breading whose main allure is "crunch" which an be easily replaced with so many other much more interesting things.
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11-16-2009 @3:39PM Melissa said... Awesome! One of my favorite guilty treats, when I'm in California, is Jack in the Box's stuffed jalapenos. (Hey, Jonathan Gold, the Pulitzer Prize winning food critic, has admitted as much.) But I hate frying at home, and I have a teen-aged son on a health kick. I WILL try making these.
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