here's how we did em, w/ a variation added at the end, depending on how you want the finished product, and if you're willing to spare a few more calories:
8-10 fresh jalapeno peppers
4 oz. fat-free cream cheese
about 1/2 cup shredded red.-fat cheese(we used kraft colby-jack, reduced-fat)
about 2 tbls. lemon juice
2 tsp EACH, garlic powder, onion powder
dash of salt, dash of pepper, dash of paprika
slice the jalapenos lentghwise, scrape out all seeds and veins. mix all other ingredients in a bowl. spread about a tablespoon's worth into each pepper half. bake @ 350 for about 15 minutes- the top of the cheese mix will get a lil crisp, which gives it a similar "bite feel " of a breaded popper OR you can dip em in egg beaters, roll em in crushed up all-bran cereal seasoned w/ salt + pepper, and then bake em on sprayed cookie sheet for a more traditional, and slightly higher cal version. we were TOTALLY happy w/ the unbreaded type, and there was no need to spray the cookie sheet, either. if you aren't a fan of super-spicey, i'd roast the pepper first like you'd roast a red pepper (char em under the broiler or on the grill, put em in a plastic bag to sweat, then peel off skin, cut and seed/devein and go from there) we had a little extra filling, so we stuffed a few mushrooms for our daughter- they were good, too! i hope you like em!!!
oh, and like i said, the unbreaded way = 23 calories each!!!!
have a great weekend!!!!!
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