Sunnys Easy Ooey Gooey Jalapeno Popper Dip Recipes

JALAPENO POPPER DIP

Jalapeno Popper Dip image

Here's a fantastic way to deliver all that blazing jalapeno popper taste without the work. Whenever I bring this jalapeno popper dip recipe to a party, I'm always asked for the recipe. Serve with corn chips, tortilla chips or butter crackers. -Jennifer Wilke, Collinsville, Illinois

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 16 servings.

Number Of Ingredients 10

Ingredients

2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
1/2 cup shredded cheddar cheese
1 can (4 ounces) chopped green chiles
1 can (4 ounces) diced jalapeno peppers
1/2 cup shredded Parmesan cheese, divided
1/2 cup seasoned bread crumbs
1 tablespoon olive oil
Sliced green onions, optional
Corn chips, tortilla chips or assorted crackers

Steps:

In a large bowl, beat the cream cheese, mayonnaise, cheddar, chiles, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish., In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Sprinkle with green onions, if desired. Serve with chips or crackers.

Nutrition Facts : Calories 245 calories, Fat 24g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 322mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

GOOEY JALAPEñO POPPERS

Gooey Jalapeño Poppers image

At most chain restaurants, just one serving of this very popular appetizer (I love them!) can register between 500 and 1,000 calories, half of which come from fat. The fat content in this version has been reduced from 36 grams per serving to a paltry 5.3 grams per serving. The combination of a reduced-fat cheddar cheese and baking instead of deep-frying is the secret. Jalapeños bake so nicely, I wonder why poppers were ever deep-fried in the first place!

Yield serves 6

Number Of Ingredients 10

Ingredients

6 jalapeño peppers
1/2 cup shredded 75% reduced-fat cheddar, such as Cabot
1/4 cup reduced-fat whipped cream cheese, such as Weight Watchers
4 scallions (white and green parts), chopped fine
1/2 cup whole-wheat flour
1 1/2 cups whole-wheat panko breadcrumbs, such as Ian's All-Natural
4 large egg whites
Salt and freshly ground black pepper
Nonstick cooking spray
1/2 cup fat-free sour cream, such as Breakstone's

Steps:

Preheat the broiler on high. Place a wire baking rack on a foil-lined baking sheet.
Cut each jalapeño in half and scrape out the seeds and membranes. Place the jalapeños on the prepared baking sheet and broil until they begin to char slightly and are partially cooked, about 2 minutes. Allow the jalapeños to cool completely.
Preheat the oven to 450˚F.
In a small bowl, mix together the cheddar cheese, cream cheese, and half of the scallions. Using a teaspoon, ﬁll each jalapeño half with the cheese mixture, packing it in tightly.
Put the ﬂour in a shallow dish. Put the panko in a small dish. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.
Working in batches, dredge the jalapeños in the ﬂour, shaking off any excess. Add the jalapeños to the egg whites and toss to coat completely, being careful not to let the ﬁlling come out. Add the jalapeños, a few pieces at a time, to the panko and coat completely.
Spread the jalapeños out on the wire rack and season them generously with salt and pepper. Spray the jalapeños lightly with cooking spray. Bake until the breading is golden brown and crispy and the cheese is melted throughout, about 20 minutes.
Meanwhile, in a small bowl, mix together the sour cream and the remaining scallions. Season with salt to taste.
Serve the scallion sour cream with the hot poppers.
Fat: 36g (before), 5.3g (after)
Calories: 447 (before), 144 (after)
Protein: 10g
Carbohydrates: 16g
Cholesterol: 14mg
Fiber: 3g
Sodium: 239mg

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