Happy Friday Friends!
Its been awhile but I’m finally posting a new installment of Foodie Friday and it feels GREAT!! 
I have been wanting to share some of the delicious bites for a bit and today’s the day! Inspired by Rocco Dispirito’s Now Eat This! I have made my own mildly healthy version of Jalapeno poppers. While I do love a good healthy alternative, I try to steer clear of some non-fat or low fat versions of things because the process of removing the fat adds more harmful chemicals than its worth in calorie savings…..ANYWAY!!!! Below is my recipe, with a lot of help from Rocco, for Jalapeno poppers – perfect for Labor Day Weekend! Also, check out all the other amazing recipe’s he shares in his book – there are some great tips!!
Jalapeno Poppers
- 6 Jalapenos – halved and seeded
- 1/2 cup cheddar cheese
- 1/2 cup cream cheese
- 1 small bunch green onions finely diced
- 1-2 cups whole wheat panko bread crumbs
- 1/2 cup whole wheat flour
- 1 whole egg + 3 whites
- Spray Oil – from your own spritzer or from grocery story
- Salt and Pepper
Allow cream cheese to soften by sitting out for a bit before beginning the recipe. Preheat the oven to 475 and begin to prep the jalapenos. Once halved and seeded, place peppers on a metal rack on a sheet pan in the oven for 3-4 minutes. Remove from oven and allow to cool completely. In a bowl mix cheddar cheese, cream cheese, green onions, and salt/pepper to taste. Spoon mixture into the jalapeno halves and prepare your eggs, panko, and flour for breading. Carefully dip each jalapeno (with filling) into the flour, then egg, then panko, before resting on the rack to go back in the oven. Once all 12 are complete, spray with cooking oil and bake for 15-20 minutes.
While they’re not super healthy, they’re a lot better for you than their fried friends on most pub menus and perfect for a bit of guilt-less indulgence.
Until next time, keep smiling! 🙂
Livingleen 