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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Each pepper gets a double dip in the egg and breadcrumbs for an extra crispy coating. The tip of a paring knife works well for removing the membranes and seeds from peppers. Ingredients:
12 pickled whole jalapeño peppers (about 2 (12-ounce) jars) |
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese |
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened |
1/2 cup egg substitute |
2 tablespoons all-purpose flour |
2/3 cup dry breadcrumbs |
3/4 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon paprika |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Drain jalapeños. Cut 1/4 inch off stem ends of peppers, reserving stem ends. Carefully remove membranes and seeds, leaving peppers intact.
3. Combine cheeses in a small bowl. Spoon cheese mixture into a zip-top plastic bag; seal. Carefully snip off one bottom corner of bag. Pipe cheese mixture evenly into peppers; replace stem ends, pressing gently to seal.
4. Combine egg substitute and flour in a small bowl, stirring with a whisk. Combine breadcrumbs, garlic powder, salt, and paprika in a shallow bowl.
5. Working with one pepper at a time, dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining peppers, egg mixture, and breadcrumb mixture. Return peppers, one at a time, to egg mixture; dredge in breadcrumb mixture. Place peppers on a baking sheet coated with cooking spray. Lightly coat peppers with cooking spray.
6. Bake peppers at 400° for 15 minutes or until lightly browned.
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