Chipotle Panko Jalapeño Poppers Recipe
Daily Value: 4%
|Folic Acid (B9)||10µg||3%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
- 1/2 cup 2-percent cottage cheese
- 2 wedges queso fresco with chipotle spreadable cheese, such as Laughing Cow
- 1/4 cup reduced-fat shredded Mexican cheese
- 1/4 cup yellow onion, diced
- 12 jalapeños, halved and hollowed
- 2 egg whites
- 3/4 cup panko breadcrumbs
- Cooking spray
Preheat the oven to 350 degrees and cover a baking sheet with aluminum foil.
In a medium-sized bowl, combine the cottage cheese, spreadable cheese wedges, shredded Mexican cheese, and onion. Stir to mix well. Fill each jalapeño half with the cheese mixture; the filling should be flat and even with the top of each pepper.
Pour the egg whites and ½ cup of the panko breadcrumbs into separate bowls. Dip the bottom of each pepper into the egg white and then into panko breadcrumbs and place on the baking sheet. Take the remaining panko in the bowl plus the remaining ¼ cup and sprinkle on top of the filling.
Spray the tops lightly with cooking spray and bake until very tender, for 30-40 minutes. (Shorter baking time will yield spicier poppers.)
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