Chicken and Cheese Jalapeño Poppers

I’m willing to bet that more than 75 percent of Americans have been on or considered going on a diet at some point in their lives. The weight loss industry makes billions each year, telling people that if you take this pill or buy that machine, you’ll lose 100 pounds in the time it takes you to do a load of laundry. Layers of fat will literally melt away to reveal a hidden six-pack, but only if you eschew white bread or red meat or blue cheese or  green vegetables or … you get the idea.

Though I’ve been on and off diets since age 6 (I ate a lot of cheese one summer and got a little chubby … we don’t talk about it.), I’ve never been much of a health nut. Until recently, I’d never really kept track of what I ate, choosing instead to eat whatever looked good. I don’t believe in depriving myself of anything, whether it be a manicure, the perfect sundress or a crisp pile of lightly salted french fries. One of my worst qualities is that I’m impulsive, and indulge cravings without thinking. Diets have never worked for me for this reason. If I want something, neither Jenny Craig nor Dr. Atkins can stop me.

But a few weeks ago, I decided to focus on healthy living. (Okay, maybe it was a New Year’s resolution that I’m two months late on, but we don’t need to delve into details.) I’ve given up coffee, started making healthy snacks, worked out on more than a “once every now and then” basis. While I’m never going to give up cupcakes or macarons or red wine, for that matter, I suppose it can’t hurt to try to get more fruits and vegetables in my life. And while most nights, I’m more than happy to have sauteed asparagus with brown rice, some days all I want is ice cream and cake for dinner. Or, as in the case last week I was tasked with dinner duties for my cousin and I, I wanted jalapeño poppers. And nothing else.

Thanks to Rocco DiSpirito, my craving wasn’t a total diet “healthy living”-buster. A mix of reduced-fat cream cheese, sour cream and cheddar coats rotisserie chicken breast meat, which is then stuffed in the hollowed out jalapeños, coated in whole wheat flour, then egg whites, then whole wheat panko and then baked. According to a tweet from DiSpirito on Wednesday, March 30 (let’s not talk about the lag time from cooking to posting), “As seen on @RachaelRayShow Chicken & Cheese Poppers at only 133 cals per serving! #NowEatThisDiet.” Not too shabby, if I do say so myself.

The poppers themselves were crispy and creamy and cheesy. I could have used a shot of hot sauce in the mix (as well as salt — I’m dumb and forgot to add that). But they’re perfect for watching the big game with friends and a cold beer. Or you know, watching Parks and Rec in your robe with a coffee mug of red wine. Not that I would ever do that.

Chicken and Cheese Jalapeño Poppers
Recipe from Rocco DiSpirito

Р6 jalape̱o peppers, sliced in half lengthwise and then seeded

– 1 cup shredded chicken breast meat from a rotisserie or roast chicken

– 1/4 cup reduced-fat cream cheese

– 1/4 cup reduced-fat sour cream

– 1/2 cup reduced-fat shredded cheddar cheese

– salt and pepper, to taste

– 1/2 cup whole wheat flour

– 1-1/2 cups whole wheat panko (I couldn’t find these [Whole Foods fail] so I went with regular panko instead)

– 4 large egg whites

1) Preheat the broiler. Line a baking sheet with foil. Place the halved and seeded jalapeños skin side up on the baking sheet and broil for 2-3 minutes, until the peppers are slightly charred. Let the jalapeños cool completely.

2) Mix the chicken, cream cheese, sour cream, cheddar cheese, salt and pepper in a small bowl. Spoon the chicken filling into each jalapeño half, packing it tightly.

3) Pour the flour and panko into separate shallow bowls or small plates. Beat the egg whites in a medium bowl until they are extremely foamy, though not yet holding peaks. (Beware: if you choose to do this by hand, your arm will fall off. Literally.)

4) Dredge the jalapeño halves in the flour, shaking off any excess. Roll in the egg whites and then in the panko, being careful to keep the filling from falling out. Season the jalapeños with salt and pepper and place them on a greased foil-lined baking sheet.

5) Bake at 450ËšF until the poppers are golden brown, about 20-25 minutes. Serve with hot sauce.

Note: If you have leftover filling, shape into small patties, and then dredge in the flour, dip in egg whites and coat in breadcrumbs. Bake for 25-30 minutes at 450ËšF for easy chicken and cheese croquettes.

Also, I apologize for the horrid pictures. I was really distracted by how awesome the poppers were.