The Jacksons are huge fans of jalapeño poppers. Creamy, spicy little bites of yumminess. The perfect appetizer for a dinner party, or (if you’re me) a side dish for dinner. Cause we love them that much.
However, we do not love all the many calories. So here’s a tasty, no-guilt alternative!
What you’ll need:
• 1 medium zucchini
• 1 tablespoon minced garlic
• 1 egg
• 1/4 cup low-fat cheddar
• 1 teaspoon salt
• a few shakes of pepper
• 6 jalapeños
• Low-fat ricotta or cream cheese (I prefer cream cheese)
Yeilds a dozen poppers
To start, grate the zucchini and place in a clean dish towel to wring our excess moisture.
Combine first 6 ingredients and pop in the fridge to chill while you halve and seed the peppers.
I know it’s obvious, but be very careful slicing and seeding the jalapeños. Just a little oil in the eye and “yowzers!” I find a grapefruit spoon is super handy for seeding.
Spoon a half teaspoon of cream cheese or ricotta into each little boat, and smooth.
Next spoon about 2 teaspoons of the zucchini filling on top.
And pop them in the oven at 350 degrees F, for 30-35 minutes.