Baked Jalapeno Poppers

After thinking about hot poppers for two weeks, I finally decided to try out THIS recipe for low fat poppers, courtesy of Hungry Girl.

I am a big fan of using what I have on hand, rather than running to the grocery store for a missing ingredient and spending $30 on things I didn't know I needed! So, I changed it up a bit. AND I doubled the recipe to 4 servings:

10 jalapenos
1/2 cup fat free cream cheese
1/2 cup shredded fat free cheddar (I used jack cheese I had on hand)
1 cup Fiber One cereal (run through blender until consistency of bread crumbs)
salt, pepper, garlic salt to taste
1/2 cup eggbeaters (I used regular egg because I didn't have eggbeaters on hand)

I highly recommend wearing gloves, because I always seem to put my fingers in my eyes after cutting jalapenos.

Slice jalapenos lengthwise, removing seeds and membranes.


Combine cheeses in a small bowl and mix together with a fork. Optional: add salt, pepper, garlic salt to taste. (I added my seasonings to the cereal)

Stuff each jalapeno half with cheese mixture.

Blend cereal in blender until crumbled to a bread crumb texture.

How cool is this packaging? 2 separate bags to prevent it from going stale. Brilliant! All cereal should be packed this way.

Dip poppers into egg, then cereal mixture.

Place on cookie sheet (tin foil = I don't have to wash a cookie sheet).

Bake at 350 for 25 minutes. They just came out of the oven. All I can say is "YUM!"

Now doesn't this baked, low fat goodness look more yummy than this gigantic fryer?

This is the world's largest jalapeno popper, in case you were wondering!