Makes 40 poppers
Hands-on Time: 45 mins
Total time: 65 mins
INGREDIENTS:
- 20 medium jalapeno peppers
- 1 cup spelt flour or whole-wheat flour
- 1 cup cornmeal, finely ground
- 1 tsp baking powder
- 1 tsp sea salt
- 1 tsp chile powder
- 1/2 tsp cumin, ground
- 3/4 cup low-fat plain yogurt
- 1/4 cup egg whites
- 3 tbsp raw honey
- 1/3 cup cilantro sprigs, chopped
- 3 green onions, thinly sliced (about 1/3 cup)
- 1 1/4 cup shredded low-fat cheddar cheese, divided
- 1/3 cup low-fat sour cream (optional)
- 1/3 cup all-natural jarred salsa (optional)
- Plastic gloves
- Preheat oven to 400°F.
- Wearing gloves, cut stem end off each jalapeno and discard. Cut peppers in half lengthwise and, using a small paring knife or a teaspoon, carefully cut or scoop out seeds & discard. Place peppers cut side up on a parchment-lined baking sheet; set aside. (NOTE: Most of the heat in a jalapeno pepper is in the seeds. By removing the seeds, we’re left with a flavorful pepper with a great little kick. Always wear gloves when handling hot peppers.)
- In a medium-size bowl, whisk together flour, cornmeal, baking powder, salt, chile powder & cumin; set aside.
- In a separate bowl, whisk together yogurt, egg whites, & honey. Add yogurt mixture, plus cilantro, green onions, & 1 cup cheese to dry ingredients & mix well until just combined.
- With gloves, spoon about 2 tsp mixture into the center of each jalapeno half. Smooth tops of mixture & place jalapenos back onto baking sheet, filling side up.
- Place tray into oven & bake for 10 minutes. Remove from oven, sprinkle stuffed jalapenos with remaining 1/4 cup cheese and continue to bake for 2 more minutes or until top is golden brown & cheese is melted. Let cool at room temperature for 5 minutes before serving. Arrange on a platter & serve immediately with sour cream & salsa for dipping, if desired.
Make a few adjustments to the filling mixture for a great, simple cornbread recipe. Add all of the cheese into the cornmeal-yogurt mixture. Chop 2 to 3 seeded jalapeno peppers & add them to the mixture as well before pouring it into a nonstick baking pan (9 x 11 x 2 inches). Bake for 15 to 20 minutes at 350°F or until golden brown and a toothpick inserted into the center comes out clean.
Nutrients per 2 poppers (2 stuffed jalapeno halves):
Calories: 82
Total Fat: 1.5 g
Sat. Fat: 0.5 g
Carbs: 13 g
Fiber: 2 g
Sugars: 4 g
Protein: 4 g
Sodium: 171 mg
Cholesterol: 3.5 mg
By Joanne Lusted - http://www.cleaneatingmag.com/recipes/vegetarian/cheddar-cornbread-jalapeno-poppers/