Low-Fat Jalapeño Poppers

Vegetarian
Gluten Free
Health score
19%
Low-Fat Jalapeño Poppers
45 min.
28
45kcal

Suggestions


If you're looking for a delicious and guilt-free appetizer that will impress your guests, look no further than these Low-Fat Jalapeño Poppers! Perfect for any occasion, whether it's a casual get-together, a festive party, or simply a cozy night in, these poppers are sure to be a hit. With their vibrant green color and spicy kick, they not only look appealing but also pack a flavorful punch that will tantalize your taste buds.

What makes these jalapeño poppers stand out is their healthy twist. Made with fresh jalapeños, fat-free cream cheese, and a crunchy cornflake coating, they are a lighter alternative to traditional recipes without sacrificing taste. Each popper is filled with a creamy, zesty cheese mixture that includes minced garlic and green onions, providing a delightful contrast to the heat of the jalapeños. Plus, they are vegetarian and gluten-free, making them suitable for a variety of dietary preferences.

In just 45 minutes, you can whip up a batch of these tasty treats that serve 28 people, making them perfect for sharing. With only 45 calories per popper, you can indulge without the guilt. So, gather your friends and family, and get ready to enjoy these scrumptious Low-Fat Jalapeño Poppers that are sure to be the star of your appetizer spread!

Ingredients

  • 0.8 pound jalapeño chilies fresh rinsed (14 or 15, equal-size)
  • cup cornflake crumbs 
  • oz neufchâtel cream cheese light fat-free ()
  • large egg whites 
  • teaspoons garlic minced
  • 0.3 cup green onions minced
  • tablespoon juice of lime 
  • tablespoons cheddar cheese shredded

Equipment

  • bowl
  • baking sheet
  • oven
  • knife
  • whisk

Directions

  1. In a bowl, use a fork to blend cream cheese, garlic, onions, cheddar cheese, and lime juice.
  2. Wearing rubber gloves, cut chilies in half lengthwise. With a knife, cut seed lump from beneath the stem inside each chili, leaving stem end in place (to form a cup). Pull out and discard veins. Fill chili halves equally with cheese mixture, spreading surface smooth.
  3. In a small bowl, whisk egg whites until slightly frothy. Put cornflake crumbs in another small bowl. Dip filled chili halves, 1 at a time, in egg whites, then roll in crumbs. Set chilies slightly apart on a 12- by 15-inch baking sheet, filling the sheet.
  4. Bake in a 350 oven until crumbs are slightly darker brown and crisp, about 20 minutes.
  5. Serve hot or warm.

Nutrition Facts

Calories45kcal
Protein17.07%
Fat8.53%
Carbs74.4%

Properties

Glycemic Index
4.79
Glycemic Load
0.44
Inflammation Score
-4
Nutrition Score
5.4965217735456%

Flavonoids

Eriodictyol
0.01mg
Hesperetin
0.05mg
Kaempferol
0.02mg
Quercetin
0.13mg

Nutrients percent of daily need

Calories:45.05kcal
2.25%
Fat:0.45g
0.68%
Saturated Fat:0.22g
1.35%
Carbohydrates:8.73g
2.91%
Net Carbohydrates:8.23g
2.99%
Sugar:1.73g
1.92%
Cholesterol:1.4mg
0.47%
Sodium:101.23mg
4.4%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2g
4.01%
Vitamin C:19.68mg
23.86%
Iron:2.6mg
14.44%
Vitamin B6:0.22mg
10.95%
Vitamin B2:0.17mg
9.72%
Folate:35.48µg
8.87%
Vitamin B3:1.68mg
8.42%
Vitamin B1:0.13mg
8.34%
Vitamin B12:0.47µg
7.88%
Vitamin A:290IU
5.8%
Phosphorus:40.39mg
4.04%
Vitamin K:4.2µg
4%
Selenium:1.73µg
2.47%
Calcium:24.26mg
2.43%
Manganese:0.04mg
2.18%
Potassium:73.89mg
2.11%
Vitamin D:0.31µg
2.06%
Fiber:0.5g
1.99%
Magnesium:7.82mg
1.96%
Copper:0.04mg
1.82%
Zinc:0.22mg
1.46%
Source:My Recipes