Sorry for the picture by the way. They were half gone when my friend Cindy asked me if I had taken a picture of it yet. (See, they know me too well! lol) Remember on my Blogiversary post when I mentioned about the pitfalls of being a food blogger and parties…doesn’t mix well or at least the pictures aren’t as good. I guess I’ll have to make these again when I have some more time to photograph them better. Anyone want them when I’m done?! 😉
Sun Dried Tomato & Asiago Cheese Jalepeno Poppers
10 Jalepeno Peppers
4 oz. Low Fat Cream Cheese, softened
1/2 c. Asiago Cheese, shredded
2 tbsp. Sun Dried Tomatoes, chopped
1 tbsp. Fresh Basil, chopped
1/4 c. Italian Seasoned Breadcrumbs
Cut the jalepeno peppers in half lengthwise, scoop out the seeds, rinse under cool water and place on a baking sheet. In a small bowl, add the cream cheese, Asiago, tomatoes and basil and blend together until all ingredients are smooth. Using a small spoon, fill each jalepeno half with the cheese mixture. Sprinkle the tops with the breadcrumbs and spray with cooking spray. Bake at 425 for 10-15 minutes until the tops have lightly browned. Makes 20 poppers.
Nutritional Information per 1/2 Pepper: Calories 42, Carbs 2g, Fat 3g, Protein 2g
P.S. It’s also Day 1 of the 3-5 Day Jump Start I posted this past Saturday. Good luck for all of you who are taking the challenge with me!