Healthy BBQ Chicken Jalapeño Poppers

Mar 7 2017

Food Mashup! Two Delicious Worlds Collide

Decisions, decisions... Do you want hot 'n crunchy jalapeño poppers or sweet 'n savory barbeque chicken? No need to choose! These poppers are stuffed with a creamy BBQ chicken filling, and they're as delicious as they are low in calories and easy to make. Score!

Hungry Girl's Healthy BBQ Chick Jalapeño Poppers Recipe

Print BBQ Chick Jalapeño Poppers Print

1/4th of recipe (3 poppers): 155 calories, 4.5g total fat (2g sat fat), 439mg sodium, 15g carbs, 1.5g fiber, 6g sugars, 13g protein

SmartPoints®
value 5*

Prep: 25 minutes
Cook: 55 minutes

Ingredients:

6 oz. raw boneless skinless chicken breast

3/4 tsp. garlic powder

3/4 tsp. onion powder

1/4 tsp. salt

1/8 tsp. plus 1 dash black pepper

6 jalapeño peppers

1/2 cup whole-wheat panko breadcrumbs

1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute

1/4 cup light/reduced-fat cream cheese

1/4 cup BBQ sauce with 45 calories or less per 2-tbsp. serving

Directions:

Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray.

Pound chicken to 1/2-inch thickness. Season with 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/8 tsp. salt, and a dash of black pepper. Place on the center of the foil.

Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.

Bake for 25 minutes, or until chicken is cooked through.

Meanwhile, halve jalapeño peppers lengthwise, and remove seeds and stems. (Be careful! Avoid touching your face, and wash hands thoroughly.)

In a wide bowl, combine breadcrumbs and remaining 1/2 tsp. garlic powder, 1/2 tsp. onion powder, and 1/8 tsp. each salt and black pepper. Mix well.

Place egg whites/substitute in a second wide bowl.

Cut packet to release hot steam before opening entirely. Leave oven on.

Transfer chicken to a medium-large bowl. Shred with two forks.

Add cream cheese and BBQ sauce to the chicken. Mix thoroughly. Evenly spoon and spread chicken mixture into the pepper halves.

One at a time, coat pepper halves with egg whites, shake to remove excess, and coat with seasoned crumbs.

Remove foil from baking sheet, and spray with nonstick spray. Place stuffed peppers on the baking sheet, stuffed sides up. Top with any remaining seasoned crumbs.

Bake until outsides are crispy and peppers have softened, 25 - 30 minutes.

MAKES 4 SERVINGS

HG Correction: In yesterday’s email, we mistakenly identified the new Coconutmilk Mocha Macchiato and Iced Cinnamon Almondmilk Macchiato at Starbucks as dairy-free. However, both drinks DO contain dairy. We apologize for any inconvenience this may have caused.

Chew on this:

March 7th (today) is National Cereal Day! Sure, you could enjoy a classic cereal bowl with milk, but we're big fans of this crunchy fruit 'n yogurt spin!

This recipe screams party, so get it started! Click "Send to a Friend" now to pass it on.

Social

We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.

*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.