First off, I wanted to share some pictures of my leftovers from last night’s dinner. Apparently its tacky to take our big ol’ camera into a restaurant and start snapping photos of everything you put in your mouth. Who knew?

I had been to Comfort once before but this time it really sunk in how delicious that place is! The BBQ was traditional Carolina style, just how I like it! Paired with the yummy cheese grits and asparagus was perfection! They serve their BBQ with their homemade hot sauce and chile infused vinegar.

Have I mentioned my love for vinegar lately? Cause that stuff definitely prompted an undying urge to create my own chile infused vinegar…once I find dried chiles.

Did I forget our appetizer of Fried Green Tomatoes? Oh my geez it was so good!

Oh, and they serve your (non-adult) beverages in mason jars. Love!

Second of all, the other day I realized that despite the name of my blog, I really hadn’t posted anything spicy for y’all yet! Um, duh. What have I been thinking?! Well, today all of that changes!

I present to you: Lightened-up Jalapeno Poppers!

Poppers are one of my all time favorite snacks but have you ever looked at the Nurtition Facts on those babies? I once ate 6 and then realized I had just eaten half a days worth of calories (not to mention the Ranch dressing I dipped in).

So what does that call for? A lightened up version!

Lightened-up Jalapeno Poppers

Adapted from Skinny Taste

  • 5 oz neufchatel cheese
  • 5 medium scallions, green part only, sliced
  • 1/2 cup shredded cheddar cheese
  • 1 cup panko crumbs
  • 1/8 tsp paprika
  • 1/8 tsp garlic powder
  • 1/8 tsp chili powder
  • salt and fresh pepper

Start by cutting the tops off of the jalapenos and cutting them in half. Then, cut out the ribs and seeds and discard. I left a few seeds in mine but that is where most of the heat is so do that according to taste.

**Use gloves when handling the jalapenos. If you don’t have gloves, use Ziploc bags over your hands to keep the juices from getting on your hands.

Preheat oven to 350 degrees.

Mix together cream cheese, cheddar cheese and scallions in a bowl. Fill peppers with the cheese mixture.

Combing panko, garlic powder, chili powder, paprika, salt and pepper in a bowl.

Dip stuffed jalapenos in the egg whites and then the bread crumb mixture. Place on an aluminum foil lined baking sheet and bake for 20-25 minutes.

Things you should not do: take the poppers out of the oven to make sure the peppers are fully cooked and then let a few slide off and onto the coils in the bottom of your oven. They will burn and create a lot of smoke. Oh, and you might burn your hand trying to get them out.

Everyone likes a nice smokey, charred flavor, right?

Time for Top Chef: Texas! Have a good evening everyone!