NO need to use your “cheat points” with this recipe 🙂
I’ve given Jalapeno Poppers a “make-over” by baking them and using healthy ingredients. These poppers taste like they are evil & no good for you….but they are low in WW points; calories, fat and carbs. These are more of a “mild” popper, if you prefer them spicy add the seeds from the jalapenos into the chicken mixture.
These are perfect for when you are entertaining or watching a game. These were a great kickoff appetizer while watching the Superbowl! Enjoy them with guacamole dip, salsa or taco dip.
Makes 18 Jalapeno Poppers. Nutrition for 1 Jalapeno Popper: Weight Watchers Points Plus 2 ~ Calories 99.7 ~ Fat 3.0 g ~ Carbs 13.4 g ~ Fiber 1.3 g ~ Protein 4.9 g
18 medium/large Jalapeno Peppers (sliced in half and seeds/ribs taken out)
2 Boneless Skinless Chicken Breast (I used Perdue Perfect Portions) Chopped/diced to tiny pieces
1/2 cup diced Onions
1 tsp minced Garlic
1 tsp Extra Virgin Olive Oil (EVOO)
1 tsp Salt
1/2 tsp Cumin
1 tsp Fajita Seasoning
1/4 cup chopped Red Pepper (raw)
1/4 cup chopped Green Bell Pepper (raw)
1/2 cup of Black Refried Beans (99% fat free)
1/2 tsp smokey Paprika
1/2 tsp Chipotle powder
2 oz Reduced fat Cream Cheese
2 eggs beaten (in a medium sized container/bowl)
2 Tbsp white Flour (flat plate or container)
2 cups Panko Breadcrumbs (flat plate or container)
18 Tbsp Enchilada Sauce (red)
18 tsp shredded Reduced Fat Cheddar Cheese
Preheat Oven to 425 degrees and prepare a baking pan with Cooking Spray and set aside. In a medium saute pan over medium heat, add: EVOO, onions, garlic, salt, cumin, fajita seasoning and cook for 5-7 minutes until onions are slightly tender. Add Chicken and continue to cook until chicken is done (approx 5 min) Turn off stove and add: cream cheese, refried beans, red & green bell peppers, paprika, chipotle powder. Mix until combined. Stuff each Jalapeno with 1 Tbsp of the chicken mixture and dredge in flour, then roll in egg and bread with panko. Place in prepared baking pan and repeat with all Jalapenos. Cook for 35 minutes and remove from oven. Drizzle 1 Tbsp of enchilada sauce & sprinkle 1 tsp of cheese on each Jalapeno Popper. Return to oven and cook an additional 10 minutes. Enjoy!!