Have I ever mentioned that I love jalapeño poppers? I absolutely love this jalapeño popper stuffed chicken recipe and make it all the time. My love for jalapeño poppers started with the frozen ones you get at the grocery store. I have an older post with a link to my favorite recipe for jalapeño poppers, but I realized the other day when I was trying to get the recipe that the link was broken. I guess it’s the perfect time for my recipe redo! I even spiffed up the recipe with the addition of turkey bacon… Mmmmm.
I find the hardest part about this recipe is taking the seeds and ribs out of the jalapeño. I have been burned by jalapeños before so I am very cautious when working with them now. Other than that, the filling and baking is real easy and make a great appetizer! They come out crisp on the outside and gooey and delicious on the inside. I didn’t make a dip to go with them this time because I don’t think they need anything. But if you insist on having a dip, chop up some scallions, mix it with some light sour cream, and add a little salt and pepper to taste. Dip away! Not only are these lighter jalapeño poppers healthier then the store-bought kind, they put them to shame in the taste department.
- 6 jalapeños, halved, seeds and ribs removed
- ½ cup reduced fat shredded cheddar
- 4 oz. reduced fat cream cheese, at room temperature
- 4 scallions, finely chopped
- 2 pieces crisp cooked turkey bacon, crumbled
- ½ cup whole wheat flour
- 1 cup panko bread crumbs
- 3 egg whites
- Preheat broiler to high. Place a wire rack on a foil covered baking sheet. Place jalapeños, opening side down on wire rack. Broil for 2 minute until they begin to char. Let cool as you put together filling
- Preheat oven to 450 degrees.
- In a medium bowl, mix together cheddar, cream cheese, scallions, and turkey bacon. Fill cooled jalapeños with filling.
- Place egg whites in a bowl and whisk until foamy. In two separate bowls add bread crumbs and whole wheat flour.
- Dip jalapeños in whole wheat flour and shake off excess flour. Then dip jalapeño in egg whites and then panko crumbs. Place opening side up on wire rack. Be careful not to lose filling. Repeat for all 12 halves.
- Bake for 20 minutes and then let cool a few minutes before serving.
Source– Adapted from Rocco DiSpirito’s Now Eat This! 150 of America’s Favorite Comfort Foods