JALAPENO POPPER 

RECIPE

(low fat / low carb)

 

These are an awesome appetizer that doesn't taste low carb or low fat. 

The spicy raspberry dip gives a little sweet heat to the party!

Poppers

5 Jalepanos (I use Fresh, can use canned whole)

1/2 cup Oat Bran

1 Tablespoon Chili Powder

1 teaspoon Garlic Salt

6-8 oz Fat Free (or reduced fat) Cream Cheese

2 Eggs
Olive oil in a mister (optional)

 

PREPARATION

1. Cut each jalapeno in half  across the middle if using large jalapenos; otherwise just cut off top of small jalapenos. * For fresh jalapenos go to step 2, for canned or jarred go to step 5.

2. Use a carrot peeler to remove seeds and clean out insides. A carrot peeler works best, but you can also use a small knife.

If you like really hot poppers, leave more seeds in. For more mild poppers be sure to remove all seeds.

  

REMOVING THE SKIN

For fresh jalapenos, I prefer to remove the skins. This is not required, but they do turn out better. (If you want to leave skins on just skip to step #5. )

3.    Put Jalapenos on a cookie sheet and place on the top rack of your oven. Broil to remove skins.

They will look "burnt" when they are done.

 

  
4.    Let them cool a bit then remove the skin by peeling. It is okay if some of the skin stays on. I use a knife to get the peel started.


5.    Heat oven to 350.

6.    Mix the fat free cream cheese with garlic salt. Gently stuff the jalapenos with the mixture.

7.    Get a shallow bowl and mix oat bran, garlic salt and chili powder, set aside.

8.    Get another shallow bowl and crack the egg in it. Whisk it until it is well blended.

9.    Make and assembly line of egg mixture, oat bran mixture and cookie sheet. I spray a little bit of cooking spray to keep them from sticking to the sheet.

10.    Dip jalapenos in the egg mixture, then gently roll them in the oat bran breading mixture and place on the cookie sheet.

11.   Mist with a bit of olive oil to help these brown a bit. This is optional and they turn out great either way.

12.    Bake at 350 for about 15-20 minutes.

13.    Let them cool for a couple minutes and then serve with the hot Raspberry dipping sauce. The flavors are incredible together! Enjoy.

Hot Raspberry Dipping Sauce

¼ cup Sugar Free Raspberry Jelly/Jam
1 tsp canned or jarred Jalapenos

1.    Place ¼ cup of the SF Jelly/Jam in a container.
2.    Slice the canned jalapenos very thin adding as much heat as you would like. If your jelly or jam is too thick, I add a little jalapeno juice. This may make it really hot…so be careful.

 

VARIATIONS

I have experimented with using a little soy flour, wheat flour and Parmesan cheese for the breading which is excellent....and still low fat and low carb.

 These poppers below were made by frying in a pan versus the baking method. If you are doing the Dukan Diet use 1 Tablespoon oil in a non-stick pan, these are still considered low carb and low fat.....and healthy. Just have fun and experiment!