Description
Unbelievably good and deceptively low-fat appetizers. Stuffed with mushrooms and cheese, wrapped in turkey bacon. Perfect for a party!
Ingredients
- 12 Jalapeños
- 1-½ cup Mushrooms, Finely Chopped
- ¾ cups Shredded Cheese, Monterey Jack, Manchego, Or Goat
- ½ cups Plain Nonfat Greek Yogurt
- 2 cloves Garlic, Finely Chopped
- 12 strips Turkey Bacon
Preparation
1. Preheat the oven to 450˚F.
2. Remove the stems from the jalapeños. Slice each one in half lengthwise. Scoop out the seeds and the white membranes inside. You may want to use a spoon or wash your hands very well afterwards. Do not touch your eyes! Use gloves if you’re particularly sensitive.
3. Combine the mushrooms, cheese, yogurt and garlic in a bowl, stir well. Scoop about 1 teaspoon of the mushroom mixture into each jalapeño half.
4. Slice each bacon strip in half lengthwise; that’s hot-dog style, folks. Wrap a half strip of bacon around each jalapeño and secure with a toothpick. Put them on a lightly greased baking sheet.
5. Bake in the oven for 15 minutes.
Yields 24 servings
Serving Size: 1 popper
Weight Watchers Points+: 1
Calories 30, Carbs 1g, Fat 2g, Protein 5g
Recipe adapted from Food.com.
