Ingrediants
6 jalapeño peppers
1/2 cup (125ml) shredded 75% reduced-fat
cheddar cheese
1/4 cup (60ml) reduced-fat whipped cream cheese
4 scallions (white and green parts), chopped fine
1/2 cup (125ml) whole-wheat flour
1 1/2 cups (375ml) whole-wheat panko
bread crumbs
4 large egg whites
Salt and freshly ground black pepper
Non-stick cooking spray
1/2 cup (125ml) fat-free sour cream
Instructions
1. Preheat the broiler. Place a wire baking rack on a foil-lined baking sheet.
2. Cut each jalapeño in half and scrape out the seeds and membranes. Place the peppers on the prepared baking sheet and broil until they begin to char, about 2 minutes. Allow the jalapeños to cool completely. Preheat oven to 450°F (230°C).
3. In a small bowl, mix together the cheddar cheese, cream cheese and half of the scallions. Using a teaspoon, fill each jalapeño half with the cheese mixture, packing it in tightly.
4. Put the flour in a shallow dish. Put the panko in a small dish. In a medium bowl, whip the egg whites until they are extremely foamy but not quite holding peaks.
5. Working in batches, dredge the jalapeños in the flour, shaking off the excess. Add the jalapeños to the egg whites and toss to coat completely, being careful not to let the filling come out. Add the jalapeños,
a few pieces at a time, to the panko and coat completely.
6. Spread the jalapeños out on the wire rack and season them generously with salt and pepper. Spray the jalapeños lightly with cooking spray. Bake until the breading is golden brown and crispy and the cheese is melted throughout, about 20 minutes.
7. Meanwhile, in a small bowl, mix together the remaining scallions and the sour cream. Serve as a dip with the peppers.
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