Healthier Jalapeno Poppers
Author: Dana Garner
Recipe type: snacks and appetizers
Prep time:
Cook time:
Total time:
Serves: 6
- 1 cup ricotta cheese
- 2 T Greek yogurt
- ¼ cup cheddar cheese blend
- ⅛ tsp smoked paprika, and ¼ tsp more for the panko
- 2 ears of corn
- ¼ cup green onions
- 1 tsp salt
- dash of cayenne pepper
- 1 T Italian parsley or cilantro, finely diced (optional)
- ½ fresh lime, squeezed
- 18-20 peppers, if using banana peppers you will use less because it takes more to fill them.
- 1 cup Panko bread crumbs
- 1 egg white
- Cut the peppers in half and remove the seeds. Use gloves for this or the peppers will burn your hands.
- In a medium bowl, combine the ricotta, yogurt, corn, green onions, and parsley/or cilantro. Blend until evenly mixed.
- Stir in ¼ cup of cheddar cheese or cheddar blend.
- Stir in salt, paprika, and lime.
- Add a little cayenne or other pepper to your taste.
- Fill each pepper with the mixture.
- In a small bowl whisk up the egg white.
- Put the Panko in a larger bowl, sprinkle with salt and paprika.
- Dip the bottom of each pepper in the egg white.
- Roll the pepper in the Panko bowl.
- Coat a baking sheet with nonstick spray and spread out the peppers.
- Bake for 35 minutes on 350 degrees.
- Serve hot with a sprinkle of lime and parsley or cilantro.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/healthier-jalapeno-poppers/
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