Baked Jalapeño Poppers

i was suppose to make these for cinco de mayo and totally forgot about them in the fridge! luckily they last a long time in there. i use to eat jalapeño poppers all the time of course not the heathly ones these are much better to eat only 61 calories per 2 poppers!

• 12 jalapeño peppers, sliced in half lengthwise
• 4.5 oz light cream cheese
• 5 medium scallions, green part only, sliced
• 2 oz shredded low fat sharp cheddar 
• 1/2 cup egg beaters or egg whites
• 1/2 cup panko
• 1/8 tsp garlic powder
• salt and fresh pepper
• spray oil

Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.

Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.

Fill peppers with cheese filling with a small spoon or spatula.

Dip peppers in egg beaters.

Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.

Spray a baking pan with oil spray. I lined my pan with parchment for easier cleanup. Lightly spray the peppers with a little more oil spray.

Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.

Remove from oven and serve immediately. Serve hot.