Panko-crusted Jalapeno Poppers

We have had some great jalapenos this summer from both Greenling and our farmer’s markets, so I’m always looking for new ways to use them! I made these recently after my friend Kasha suggested this method. We served them as an appetizer with friends, and everyone loved them! We will definitely be making these again!

Panko-crusted Jalapeno Poppers
Inspired by Kasha’s recipe
Serves 4

6 jalapenos, halved and seeded
3 oz 1/3 less fat cream cheese
3/4 oz shredded sharp cheddar cheese
1/2 cup panko bread crumbs (will only use about 2 Tbsp)
spritz of olive oil (I use my misto)

Preheat oven to 425.

Mix cream cheese and cheddar together in a bowl. Place panko, salt & pepper in a shallow dish or on a plate.

Fill cut jalapeno halves evenly with the cheese mixture. Once filled, dip the cheese side in the panko, pressing to adhere.

Once all jalapenos are stuffed and dipped in panko, arrange on a baking sheet. Spritz with olive oil. Bake at 425 for about 15 min or until panko starts to brown.

Nutritional info:
Calories: 86.0
Total Fat: 6.4 g
Saturated Fat: 4.1 g
Polyunsaturated Fat: 0.1 g
Monounsaturated Fat: 1.5 g
Cholesterol: 19.7 mg
Sodium: 158.2 mg
Potassium: 70.6 mg
Total Carbohydrate: 4.1 g
Dietary Fiber: 0.7 g
Sugars: 1.5 g
Protein: 3.3 g


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