The healthier jalapeño poppers.
Stuffed jalapenos make a great party appetizer. My family loves them. These little babies are the perfect pregame snack. The best part is that they are healthier than the breaded jalapeno poppers. They are so easy to make. You can make them ahead of time and refrigerate. Unlike the breaded version, these reheat well. The best part is that they are low carbohydrate.
AuthorChuckHThis recipe is spicy game-time snack.
Ingredients:
Directions:
Preheat the oven to 400°. Line a baking sheet with foil. Spray foil with nonstick spray.
On a flat surface, slice the jalapeños lengthwise. With a small or grapefruit spoon, scrape out the seeds and ribs from each jalapeño and discard. Set jalapeño halves aside.
In a bowl, mix together the cottage cheese, half the jalapeno jack cheese, the onion, and the spices. Stir to combine. I like it hot, so I added an extra chopped jalapeno to the mix.
With a spoon, fill the peppers with the cheese filling.
Arrange the peppers on the baking sheet and sprinkle with the remaining half of the cheddar cheese.
Bake for 8 minutes, or until the cheese is bubbly and lightly browned and the peppers are softened. Cool for 5 minutes before serving.
Enjoy!
Serving Size 3 peppers
Servings 4
- Amount Per Serving
- Calories 81Calories from Fat 54
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 25mg9%
- Sodium 113mg5%
- Potassium 74mg3%
- Total Carbohydrate 1.9g1%
- Dietary Fiber 0.7g3%
- Protein 5g10%
- Calcium 10%
- Vitamin D 11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- This recipe has less than 500 calories per serving. I usually have it with a serving of Beanitos Tortilla chips or in a high fiber taco shell. More to come on tortilla chips and wrap choices in a future article.
- Hatch chiles are also called Anaheim, green, or New Mexico chiles.
Ingredients
Directions
Preheat the oven to 400°. Line a baking sheet with foil. Spray foil with nonstick spray.
On a flat surface, slice the jalapeños lengthwise. With a small or grapefruit spoon, scrape out the seeds and ribs from each jalapeño and discard. Set jalapeño halves aside.
In a bowl, mix together the cottage cheese, half the jalapeno jack cheese, the onion, and the spices. Stir to combine. I like it hot, so I added an extra chopped jalapeno to the mix.
With a spoon, fill the peppers with the cheese filling.
Arrange the peppers on the baking sheet and sprinkle with the remaining half of the cheddar cheese.
Bake for 8 minutes, or until the cheese is bubbly and lightly browned and the peppers are softened. Cool for 5 minutes before serving.
Enjoy!
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