Preheat the oven to 400°F, and line a baking sheet with aluminum foil. Place a cooling rack on top of the foil then set aside.
Cut the jalapeños in half lengthwise and remove all the seeds and membranes.
8 jalapeños
In a medium bowl combine cream cheese, cheddar cheese, paprika, and salt. Use a spoon to fill each halved jalapeño with some of the cream cheese mixture.
8 ounces block-style cream cheese, 4 ounces sharp cheddar cheese, ½ teaspoon smoked paprika, 1 teaspoon kosher salt
In a separate bowl, combine the breadcrumbs and parmesan cheese. In a third bowl, use an electric mixer to beat the eggs whites until frothy.
2 cups panko breadcrumbs, ½ cup parmesan cheese, 3 egg whites
Take a filled jalapeño and dip it into the egg whites. Shake off any excess. Next, place it into the breadcrumb mixture and press lightly to coat. Put the assembled jalapeño popper onto the prepared baking sheet and wire rack. Repeat with the remaining jalapeños.
Bake for 10 to 15 minutes or until the breadcrumb topping is golden brown. Remove and serve immediately with your favorite ranch dressing.
See post for tips, FAQs, and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 jalapeño poppers. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.