Side Pannel
Super Bowl Snacks
Super Bowl Snacks
- Recipe Submitted by Healthy Recipes on 02/07/2014
Category: Snacks
Ingredients List
- 20 medium jalapeño 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)
Directions
Preheat oven to 400°F.
Wearing gloves, cut stem end off each jalape̱o and discard. Cut peppers in half lengthwise and, using a small paring knife or a teaspoon, carefully cut or scoop out seeds and discard. Place peppers cut side up on a parchment-lined baking sheet; set aside. (NOTE: Most of the heat in a jalape̱o pepper is in the seeds. By removing the seeds, weӪre 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 and cumin; set aside.
In a separate bowl, whisk together yogurt, egg whites and honey. Add yogurt mixture, plus cilantro, green onions and 1 cup cheese to dry ingredients and mix well until just combined.
With gloves, spoon about 2 tsp mixture into the center of each jalapeño half. Smooth tops of mixture and place jalapeños back onto baking sheet, filling side up.
Place tray into oven and bake for 10 minutes. Remove from oven, sprinkle stuffed jalapeños with remaining 1/4 cup cheese and continue to bake for 2 more minutes or until top is golden brown and cheese is melted. Let cool at room temperature for 5 minutes before serving. Arrange on a platter and serve immediately with sour cream and salsa for dipping, if desired.
Wearing gloves, cut stem end off each jalape̱o and discard. Cut peppers in half lengthwise and, using a small paring knife or a teaspoon, carefully cut or scoop out seeds and discard. Place peppers cut side up on a parchment-lined baking sheet; set aside. (NOTE: Most of the heat in a jalape̱o pepper is in the seeds. By removing the seeds, weӪre 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 and cumin; set aside.
In a separate bowl, whisk together yogurt, egg whites and honey. Add yogurt mixture, plus cilantro, green onions and 1 cup cheese to dry ingredients and mix well until just combined.
With gloves, spoon about 2 tsp mixture into the center of each jalapeño half. Smooth tops of mixture and place jalapeños back onto baking sheet, filling side up.
Place tray into oven and bake for 10 minutes. Remove from oven, sprinkle stuffed jalapeños with remaining 1/4 cup cheese and continue to bake for 2 more minutes or until top is golden brown and cheese is melted. Let cool at room temperature for 5 minutes before serving. Arrange on a platter and serve immediately with sour cream and salsa for dipping, if desired.
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