Gooey Jalapeno Poppers
Gooey Jalapeno Poppers
Recipe from “Now Eat This!” by Rocco DiSpirito
Serves: 6
Ingredients:
6 jalapeno peppers
½ cup shredded 75% reduced-fat cheddar, such as Cabot
¼ cup reduced-fat whipped cream cheese, such as Weight Watchers
4 scallions (white and green parts), chopped fine
½ cup whole-wheat flour
1 ½ cup whole-wheat panko breadcrumbs, such as Ian’s All-Natural
4 large egg whites
Salt and freshly ground black pepper
Nonstick cooking spray
½ cup fat-free sour cream, such as Breakstone’s
Preparation:
- Preheat the broiler on high. Place a wire baking rack on a foil-lined baking sheet.
- Cut each jalapeno in half and scrape out the seeds and membranes. Place the jalapenos on the prepared baking sheet and broil until they begin to char slightly and are partially cooked, about 2 minutes. Allow the jalapenos to cool completely.
- Preheat the oven to 450 F.
- In a small bowl, mix together the cheddar cheese, cream cheese, and half of the scallions. Using a teaspoon, fill each jalapeno half with the cheese mixture, packing it in tightly.
- Put the flour in a shallow dish. Put the panko in a small dish. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.
- Working in batches, dredge the jalapenos in the flour, shaking off any excess. Add the jalapenos to the egg whites and toss to coat completely, being careful not to let the filling come out. Add the jalapenos, a few pieces at a time, to the panko and coat completely.
- Spread the jalapenos out on the wire rack and season them generously with salt and pepper. Spray the jalapenos lightly with cooking spray. Bake until the breading is golden brown and crispy and the cheese is melted throughout, about 20 minutes.
- Meanwhile, in a small bowl, mix together the sour cream and the remaining scallions. Season with salt to taste.
- Serve the scallion sour cream with the hot poppers.
