Ingredients for 18 poppers

¼ tsp Black Pepper  (for the Bread Crumbs)
¼ tsp Cayenne Pepper (for the Bread Crumbs)
¼ to ½ tsp Salt (for the Bread Crumbs)
½ cup Mexican Blend Cheese (use low-fat if fat is an issue)
½ cup White Flour
½ tsp Cayenne Pepper (for cream cheese)
½ tsp Garlic Powder (for the Bread Crumbs)
½ tsp Garlic Powder (for cream cheese)
¾ cup Italian flavored Bread Crumbs (you can also use seasoned Panko Bread Crumbs)
1 Egg
2 Egg White
2 ounces Cream Cheese (use low-fat if fat is an issue)
2 to 3 tbsp Milk 1% Low Fat
9 Jalapenos (sliced in half & deseeded)

Directions

Start by pre-heating the oven at 350 degrees.

In a bowl, add bread crumbs, ½ to 1 tsp of Cayenne Pepper, black pepper, garlic powder, and salt.  Mix.  Set aside.

In another bowl, add the egg and egg whites.  Mix.  Set aside.

In a plate, add the flour.  Set aside.

To make the cream cheese filling, add the cream cheese, milk, and cheese to a bowl. 

Stir until all the ingredients are well-incorporated.

Add ½ tsp of Cayenne Pepper, or you can omit this completely.  Mix.

Slice the jalapenos in half lengthwise.  Deseed them completely, this is where all the heat in the jalapenos lies.

Now using a spoon, stuff each half jalapeno with cream cheese.

Once completed, dip the jalapeno in flour first.  Roll it well to make sure all sides are well-coated.  Remove the access flour.

Then dip the jalapeno in the egg batter completely.

Then roll the jalapeno in the breadcrumbs making sure you get all the sides.

Place the popper (cream cheese side up) on a foiled tray.

Into the oven for 25-30 minutes.  I baked mine for 30, but I suggest checking after 25.

This is what you should have… looks so good.  I wasn’t too happy with all the cheese oozing out since I would have preferred the cheese inside, so I suggest checking the poppers after 25 minutes.

Serve with ketchup, or any sweet sauce.  These babies are SPICY!