Baked Jalapeno Poppers

I love jalapeno poppers, but I don't love how much fat and calories they contain.  Plus, fried food just always makes me feel blah afterwards.  I've made these baked jalapeno poppers a few times, and they are just enough to fulfill that craving.

adapted from Skinny Taste

Here's What You Need:

5 jalapeno peppers

4 oz fat free cream cheese

1/4 cup sharp cheddar cheese, shredded

1 egg, beaten

1 cup bread crumbs

1/2 tsp ground cumin

1/2 tsp ground chipotle pepper

Here's What You Do:

Preheat oven to 350F.  Lightly spray baking sheet with cooking spray.

Cut the stem off of each jalapeno, and slice them in half lengthwise.  Remove seeds and membrane. (Remember to wear gloves or wash your hands well when handling peppers.)

In a small bowl, mix cream cheese and cheddar cheese.  Fill each jalapeno half with mixture.

In another bowl, mix breadcrumbs, cumin, and chipotle.  Dip each popper into the beaten egg and then dip into bread crumb mixture, coating it well.

Bake at 350F for 25-30 minutes.  You may also want to lightly spray each popper with olive oil before cooking to help breadcrumbs get nice and toasty.