Jalapeño Poppers with Sun-Dried Tomato Ranch
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Jalapeño Poppers with Sun-Dried Tomato Ranch

Prep: 25 minutes plus cooling
Bake: 30 minutes • Serves: 12

1 cup lite ranch dressing
2 tablespoons finely chopped sun-dried tomatoes (not in oil)
4 cups packed baby spinach
12 large jalapeño peppers
2 packages (8 ounces each) Neufchâtel cheese, softened
1/4 cup sliced green onions
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
3 large eggs
1-1/2 cups panko breadcrumbs

1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In small bowl, stir dressing and tomatoes. Makes about 1 cup.

2. In large, nonstick, skillet, cook spinach and 1/4 cup water over medium-high heat 3 minutes or until wilted, stirring occasionally. With slotted spoon, transfer spinach to paper towel-lined plate; cool 10 minutes. Squeeze spinach to remove excess water.

3. Slice 8 inch off stem ends of jalapeños and reserve tops; remove seeds. In medium bowl, with mixer on medium speed, beat Neufchâtel, green onions, garlic powder, onion powder, paprika and spinach 2 minutes or until well combined, scraping down bowl occasionally. Transfer cheese mixture to large zip-top plastic bag; snip bottom corner with scissors and fill jalapeños with cheese mixture. Replace tops of jalapeños; secure with toothpicks.

4. In wide, shallow dish, whisk eggs; in separate wide, shallow dish, add breadcrumbs. Dip jalapeños in eggs, then breadcrumbs to coat, shaking off excess; place on prepared pan. Bake jalapeños 30 minutes or until golden brown; serve with ranch mixture. Makes 12 poppers.

Approximate nutritional values per serving (1 popper, 1 tablespoons ranch mixture):
186 Calories, 14g Fat (6g Saturated), 50mg Cholesterol,
328mg Sodium, 10g Carbohydrates, 1g Fiber, 5g Protein