Monday, October 17, 2011

Big Blue Buffalo Jala' Poppers

So I have to admit, I've never been a fan of Jalapeno Popper because of the cream cheese, but when I came across this Hungry Girl recipe and saw her way of making them, I decided to give them another try.

Big Blue Buffalo Jala' Poppers
PER SERVING (1/4th of recipe, 3 poppers): 106 calories, 3.5g fat, 639mg sodium, 14g carbs, 4.5g fiber, 4.5g sugars, 6.5g protein -- PointsPlus® value 3*

Double your cheesiness, double your spiciness, double your fun, and double your YUM!

4 wedges The Laughing Cow Light Creamy Swiss cheese
2 tbsp. Frank's RedHot Original Cayenne Pepper Sauce, divided
3 tbsp. crumbled blue cheese
6 fresh whole jalapeño peppers
1/2 cup Fiber One Original bran cereal
1/4 tsp. onion powder
1/4 tsp. garlic powder
Dash cayenne pepper
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)

Preheat oven to 350 degrees. Spray a large baking sheet with nonstick spray and set aside.

In a small bowl, combine cheese wedges with 1 tbsp. hot sauce and mix well. Add blue cheese, stir, and set aside.

Halve the peppers lengthwise, and remove seeds, stems, etc. Wash halves and dry them very well. Evenly spoon and spread cheese mixture into the pepper halves and set aside.

Place cereal and spices in a blender or food processor. Grind to a breadcrumb-like consistency. Transfer crumbs to a plate and set aside.

Pour egg substitute into a shallow bowl. Add remaining 1 tbsp. hot sauce and mix well. One at a time, gently cover pepper halves with egg mixture, shake to remove excess, and then coat entirely with crumb mixture. Repeat with remaining pepper halves, evenly placing them on the baking sheet.

Bake in the oven until coating is crispy and pepper halves have softened, 25 - 30 minutes.