Light Jalapeno Poppers Recipes

JALAPEñO POPPERS WITH BACON

Jalapeño Poppers with Bacon image

These jalapeño poppers are filled with a cream cheese mixture, topped with crumbled bacon pieces, and then baked to perfection. You won't be able to stop at one!

Provided by Alyssa Rivers

Time 30m

Number Of Ingredients 8

Ingredients

10 large jalapeños
8 ounce cream cheese (softened)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cup shredded cheddar cheese
1/2 pound bacon (cooked and crumbled)
1/4 cup green onions (sliced)

Steps:

Preheat the oven to 400 degrees. Wearing gloves, slice each of the jalapeños in half lengthwise and use a spoon to remove the seeds and veins.
In a medium-sized bowl, combine the cream cheese, garlic powder, salt, pepper, cheddar, bacon, and green onions.
Spoon the mixture evenly in the jalapeños and place it on a baking sheet. Bake for 20 minutes or until the jalapeños are tender.

Nutrition Facts : Calories 123 kcal, Carbohydrate 1 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 223 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BEST EVER JALAPENO POPPERS

Best Ever Jalapeno Poppers image

This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.

Provided by HLSANDS

Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes

Time 1h

Yield 32

Number Of Ingredients 8

Ingredients

12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

Steps:

In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Nutrition Facts : Calories 149.2 calories, Carbohydrate 6.8 g, Cholesterol 19.8 mg, Fat 12 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 109.8 mg, Sugar 1 g

LIGHT JALAPENO POPPERS

Light Jalapeno Poppers image

Made these as an appetizer with Mean Chef's Chile Rellenos. They are fabulous and you'd never know they were low fat. I let them cook a little longer than the recipe suggests. These would be PERFECT for any party occasion--superbowl, new year's eve, christmas eve, fourth of july, you name it! Found at weightwatchers.com.

Provided by spatchcock

Categories Cheese

Time 42m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

5 dashes olive oil flavored cooking spray (5 one second sprays)
2 ounces light cream cheese
1/2 cup shredded low-fat cheddar cheese
1 tablespoon fat-free mayonnaise
8 medium jalapeno peppers
1/4 cup fat free egg substitute
3/4 cup corn flake crumbs

Steps:

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.
Stuff jalapeno halves with cream cheese mixture.
Place egg substitute in a shallow dish.
Place cereal crumbs (I just used dried bread crumbs from a package) in a separate shallow dish.
Dip stuffed jalapeno halves into egg substitute and then roll in cereal crumbs to coat.
Transfer jalapenos to prepared baking sheet and coat with cooking spray.
Bake until filling is bubbly, about 30 minutes.
Serve hot.

Nutrition Facts : Calories 50.2, Fat 2.4, SaturatedFat 1.3, Cholesterol 6.9, Sodium 116.4, Carbohydrate 4, Fiber 0.5, Sugar 1.4, Protein 3.4

LIGHT BAKED JALAPENO POPPERS

Light Baked Jalapeno Poppers image

Recipe courtesy Emeril Lagasse, 2002. I copied this recipe in here because the original site does not offer the calorie count I am looking to know about the recipe. http://www.foodnetwork.com/recipes/emeril-lagasse/baked-jalapeno-poppers-recipe/index.html After fiddling with the recipe in this format, I have made a few modifications to make it a lower calorie recipe. First, no eggs, no milk, no flour, and only 1/4 cup of bread crumbs.

Provided by David Hawkins

Categories Cheese

Time 1h

Yield 12 Jalepenos, 6 serving(s)

Number Of Ingredients 7

Ingredients

12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
6 ounces cream cheese, softened
1 cup sharp cheddar cheese
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
4 teaspoons Emeril's Original Essence
1/4 cup panko breadcrumbs

Steps:

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
In a shallow dish, combine the panko crumbs and 4 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half.
One at a time, dredge in the panko crumbs, pressing to coat. You are only trying to cover the cheese, leave the peppers bare. If necessary, repeat the process.
Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
Remove from the oven and serve immediately with cold beer.

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