Jalapeno Poppers Recipe

I LOVE jalapeno poppers, something about being able to eat an entire hot pepper was very enticing as a child. I thought only the cool people could handle spicy food. As I got older I realized a jalapeno isnt as hot as some other peppers so I am not that cool lol but I still enjoy the snack.


Some ingredients can be swapped or replaced, I dont eat dairy any more so I swap out vegan yogurt. Just remember that all steps are crucial in getting a delicious final result. Read all of the directions before you begin and dont forget to let cool at room temperature for 5 minutes before serving.


I hope you enjoy this "clean earing" recipe as much as I did and if you make it please share a photo or comment! Tag me on IG @letstalkwithsarah with the hashtag #FoodFrday I love to see how creative our community can be. Download the image below to save this recipe to your phone or share it with a friend.



Healthy snack for the week or a party!


Serves 20

Makes: 40 poppers

Hands on time: 45 minutes

Total time: 1 hour, 5 minutes

Nutrients per 2 poppers (2

stuffed jalapeño 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


Ingredients:

20 MEDIUM JALAPEÑO PEPPERS

1 CUP 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 PLAIN YOGURT

1/4 CUP EGG WHITES

3 TBSP HONEY

1/3 CUP CILANTRO SPRIGS, CHOPPED

3 GREEN ONIONS, THINLY SLICED (ABOUT 1/3 CUP)

1 1/4 CUP SHREDDED CHEDDAR CHEESE, DIVIDED

1/3 CUP SOUR CREAM ( OPTIONAL)

1/3 CUP ALL NATURAL JARRED SALSA ( OPTIONAL )


Directions:


Preheat oven to 400F

Wearing gloves, cut stem end off each jalapeño & 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 jalapeño pepper is in the seeds. By removing the seeds, we’re left with a flavorful pepper with a great little kick.) In a medium size bowl, whisk together flour, cornmeal, baking powder, salt, chili 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 jalapeño half. Smooth tops of mixture & place jalapeños back onto baking sheet, filling side up.


Place tray into oven & bake for 10 minutes. Remove from oven, sprinkle stuffed jalapeños with remaining 1/4 cup cheese & 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.




 

Hi my name is Sarah and I am so glad you are here! I am a Transformational Life Coach located in Central FL, working with women locally and around the world, to align with our ultimate purpose and pleasure in life. We'd love for you to join our community, head over our Facebook group and join us!


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