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Sunday, January 13, 2013

Baked Jalapeño Poppers

So now what should I make for this football game??? Hmmmmm...Well I have actually been craving jalapeño poppers as of late.  I have no idea where some of these cravings come from.  I didn't see them on a show recently.  This is not a Diners, Drive-ins, and Dives perpetuated craving.  I'm not even a huge fan of jalapeño poppers to be honest, yet for some strange reason, I want some.  So I am going to try to make them healthy and hopefully tasty.  Well they came out amazing!!!  And the dipping sauce was really good too.  I could see it going with a lot of things - including stir fries - but it was a great compliment to the poppers.  This very well may be a game day staple at my house.  They were absolutely delicious and pretty healthy as far as game day snack food goes.  Jalapeño popper craving definitely satisfied.

Baked Jalapeño Poppers
adapted from The Beer Cook

10 large jalapeño peppers, halved, seeded, and ribs removed
8 oz 1/3 less fat cream cheese
1 cup reduced fat cheddar
1/4 tsp garlic powder
1/8 tsp salt
1/2 cup seasoned panko breadcrumbs
olive oil
cooking spray

Preheat oven to 375 degrees.  In a bowl, combine the cheeses, garlic powder, and salt.  Drizzle some olive oil on a lined baking sheet.  Fill each jalapeño half with the cheese mixture and place on the baking sheet, rubbing the peppers in the oil.  Now place the breadcrumbs in a bowl and dip the cheese side of the poppers in the bowl pressing the breadcrumbs so they stick.  Put them back on the baking sheet and spray them with cooking spray.  Bake in the oven for about 25 minutes until golden brown and serve with the following sauce or some sour cream or both.

Apricot Dipping Sauce

1 cup apricot preserves
2 Tbsp white vinegar
2 Tbsp reduced sodium soy sauce
1 clove garlic, minced.

Put all the ingredients in a food processor and blend until combined.  Serve along side the poppers and enjoy!

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