Name: Cat Cora's baked jalapeno poppers
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 1 servings
Ingredients: 1 medium jalapeño pepper(s); 4 tsp crumbled feta cheese; 1 Tbsp plain fat free Greek yogurt; 0.25 tsp fresh oregano finely chopped; 1 pinch garlic powder or to taste; 2 Tbsp panko breadcrumbs; 1 pinch kosher salt or to taste; 1 pinch black pepper or to taste; 1 large egg(s); 1 Tbsp plain fat free Greek yogurt for garnish (optional); 0.125 tsp fresh lime juice or to taste, for garnish (optional); 0.125 tsp lime zest or to taste, for garnish (optional)

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Ingredients

jalapeño pepper(s)

1 medium

crumbled feta cheese

4 tsp

plain fat free Greek yogurt

1 Tbsp

fresh oregano

¼ tsp, finely chopped

garlic powder

1 pinch, or to taste

panko breadcrumbs

2 Tbsp

kosher salt

1 pinch, or to taste

black pepper

1 pinch, or to taste

egg(s)

1 large

plain fat free Greek yogurt

1 Tbsp, for garnish (optional)

fresh lime juice

⅛ tsp, or to taste, for garnish (optional)

lime zest

⅛ tsp, or to taste, for garnish (optional)

Instructions

Preheat oven to 350°F.
Cut jalapeño in half lengthwise, cut off stem, and scrape out seeds; set aside.
Combine feta, yogurt, oregano, and garlic powder in a cup. Combine panko, salt and pepper in another cup.
In a small bowl, whisk egg.
Divide cheese mixture between jalapeño halves. Dredge each half in egg mixture, then roll in panko, pressing lightly so panko sticks to jalapeño.
Gently set coated peppers, cut side up, on a small sheet pan. Bake until filling is bubbling and panko is golden, about 30 minutes.
Remove from tray, allow to cool for 10 minutes, and serve while still warm (add an optional topping of plain nonfat Greek yogurt mixed with lime juice, lime zest and salt).
Makes 1 serving (2 poppers).

Notes

This recipe is easily scalable to make more poppers – you’ll only need a few eggs though to make a bigger batch.

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