How To Make Baked Buffalo Chicken Jalapeño Poppers
Prepare a bite-size appetizer that packs a punch! These jalapeno poppers are sandwiched in a creamy buffalo chicken mix made crunchy with Panko breadcrumbs.
- 10jalapeno peppers,sliced in half lengthwise
- 4ozcream cheese,⅓ less fat
- 3medium scallions,green part only, chopped
- 2ozshredded low fat sharp cheddar
- 4ozshredded chicken
- ¼cupFranks hot sauce
- ½cupegg whites,beaten
- ¾cupPanko crumbs
- ⅛tspgarlic powder
- ⅛tspchili powder
- pinchsalt and pepper
- cooking spray
Preheat oven to 350 degrees F.
Spray a baking pan lined with parchment or foil with cooking spray.
Cut peppers in half lengthwise and scoop out the seeds and membrane. Make sure to wear gloves.
Combine cream cheese, Cheddar cheese, and scallions in a medium bowl.
Mix in shredded chicken and hot sauce.
Combine Panko, paprika, chili powder, garlic powder, salt, and pepper in another bowl.
Fill peppers with chicken cheese filling with a small spoon or spatula.
Dip peppers in egg, then in panko mixture to coat and place on prepared baking sheet.
Spray the peppers with more oil and bake until golden, about 25 to 30 minutes.
Remove from oven and serve immediately. Serve hot.
- Calories: 183.02kcal
- Fat: 14.52g
- Saturated Fat: 7.14g
- Trans Fat: 0.08g
- Monounsaturated Fat: 4.22g
- Polyunsaturated Fat: 1.15g
- Carbohydrates: 6.32g
- Fiber: 0.76g
- Sugar: 1.92g
- Protein: 7.20g
- Cholesterol: 45.30mg
- Sodium: 326.49mg
- Calcium: 85.52mg
- Potassium: 145.14mg
- Iron: 0.45mg
- Vitamin A: 134.86µg
- Vitamin C: 21.85mg
Have your own special recipe to share? Submit Your Recipe Today!