Baked Jalapeño Poppers

• 1 cup Bread crumbs
• 1/3 cup whipped cream cheese
• 1/3 cup part skim ricotta cheese
• 1/2 cup (packed) grated monterey jack cheese
• 2 Tbsp. fresh parsley, minced
• 12 medium jalapeno peppers, halved lengthwise, seeded & deveined
• 1/4 cup all purpose flour
• 1/2 tsp. salt, divided
• 1/4 tsp. freshly ground pepper, divided
• 1 large egg
• 2 Tbsp. water
• 2 tsp. smoked paprika
• 1 tsp. garlic powder
• pinch cayenne pepper

1. 1. Prepare poppers: Spray a foil lined baking sheet with non stick spray. In a small bowl, stir together the cheeses and parsley. Fill each jalapeno pepper half with 2 tsp. of the cheese mixture.
2. 2. On a plate, combine the flour, 1/4 tsp. salt, and 1/8 tsp. pepper. In a small bowl, beat together the egg and the water to combine. On another plate, combine bread crumbs, the remaining 1/4 tsp. salt, at the remaining 1/8 tsp. pepper, the paprika, garlic powder and cayenne pepper.
3. 3. Dip each jalapeno half in the flour, shaking off excess, then in the egg wash and finally in the bread crumb mixture, shaking off excess.
4. 4. Place the coated jalapenos, cut side up, onto the prepared baking sheet and spray lightly to coat with cooking spray. Bake until golden brown and crisp and the cheese has melted, about 30 minutes.
5. Approx: 150 Calories for 4 poppers.

bread crumbs, whipped cream cheese, ricotta cheese, cheese, fresh parsley, peppers, flour, salt, freshly ground pepper, egg, water, paprika, garlic powder, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/baked-jalapeno-poppers-52683701 (may not work)