Baked Buffalo Chicken Jalapeño Poppers
—·American
Ingredients
- 10 jalapeño peppers (sliced in half lengthwise)
- 4 oz 1/3 less fat cream cheese
- 3 medium scallions (green part only, chopped)
- 2 oz shredded low fat sharp cheddar (I used Cabot 50%)
- 4 oz shredded chicken
- 1/4 cup Franks Hot sauce (or any buffalo wing sauce)
- 1/2 cup egg whites (beaten)
- 3/4 cup panko crumbs (or gluten-free panko)
- 1/8 tsp paprika
- 1/8 tsp garlic powder
- 1/8 tsp chili powder
- pinch salt and pepper
- cooking spray
Instructions
8 steps
- 1
Preheat oven to 350°F. Spray a sheet pan lined with parchment or foil with oil.
- 2
Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
- 3
Combine cream cheese, cheddar and scallions in a medium bowl. Mix in shredded chicken and hot sauce.
- 4
Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
- 5
Fill peppers with chicken cheese filling with a small spoon or spatula.
- 6
Dip peppers in egg, then in panko mixture to coat and place on prepared baking sheet.
- 7
Spray the peppers with more oil and bake until golden, about 25 to 30 minutes.
25 min - 8
Remove from oven and serve immediately. Serve hot, make 20.
Progress
0 / 8 steps
Nutrition
Per serving (based on 10 servings)
Calories
92cal
Protein
7.0g
Carbs
5.0g
Fat
5.0g
Fiber
1.0g
Sugar
1.0g
Sodium
346mg
