I give to you the much lighter, yet just as tasty, Jalapeno Popper Sliders!
JALAPENO POPPER SLIDERS
Makes 12 Sliders (12 Servings)
- 3 large jalapeno peppers
- 1 Fresno chili pepper, sliced into 1/4 inch slices
- Olive Oil cooking spray
- 8-ounces FAT FREE cream cheese
- 2 tablespoons yellow onion, grated
- 1 large clove garlic, minced
- salt and pepper
- 1/2 teaspoon cumin
- 1/4 cup fresh cilantro leaves, finely chopped
- 2 pounds ground 95/5 extra-lean ground beef
- 6 slices Reduced-Fat Sargento mild cheddar cheese; cut in half
- 12 whole-wheat dinner rolls, sliced in half to create "burger bun"
Pre-heat a griddle or grill to medium-high heat.
Cut the tops off the jalapeño peppers and, using an apple corer or fork handle, scoop out the seeds and slice into 1/8-1/4-inch rings. (Please don't use your fingers. I learned my lesson on this one; the hard way. Read more HERE.)
Place a small skillet over medium-high heat and coat with Fat Free Olive Oil cooking spray. Add the jalapeño peppers and Fresno chili pepper to the pan and toss for a couple minutes to char the edges of the peppers. The peppers should remain tender-crisp.
While the peppers are cooking, in a small mixing bowl, combine the softened FAT FREE cream cheese with the onion, garlic, salt and pepper, cumin and cilantro. Set aside.
Serve the sliders on rolls topped with the charred hot pepper slices.
BEFORE: 418 calories; 25.13g fat; 23.3g carbohydrate; 25.42g protein; 1.2g fiber
AFTER: 271.68 calories; 7.84g fat; 24.11g carbohydrate; 25.75g protein; 3.43g fiber
SAVES & ADDS: 146.32 calories; 17.29g fat; + .33g protein; + 2.23g fiber
To make this slider a meal, pair with a large salad of mixed greens, a mixture of roasted vegetables or some corn on the cob. I am sure you and your family will LOVE this recipe as much as we do! Go ahead and dig in, 'cause loaded burgers CAN be a part of livin' lean. Enjoy!