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.
Serves:
Ingredients
- 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
- ⅛tsppaprika
- ⅛tspgarlic powder
- ⅛tspchili powder
- pinchsalt and pepper
- cooking spray
Instructions
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Preheat oven to 350 degrees F.
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Spray a baking pan lined with parchment or foil with cooking spray.
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Cut peppers in half lengthwise and scoop out the seeds and membrane. Make sure to wear gloves.
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Combine cream cheese, Cheddar cheese, and scallions in a medium bowl.
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Mix in shredded chicken and hot sauce.
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Combine Panko, paprika, chili powder, garlic powder, salt, and pepper in another bowl.
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Fill peppers with chicken cheese filling with a small spoon or spatula.
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Dip peppers in egg, then in panko mixture to coat and place on prepared baking sheet.
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Spray the peppers with more oil and bake until golden, about 25 to 30 minutes.
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Remove from oven and serve immediately. Serve hot.
Nutrition
- 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
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