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Name: Cheddar Cornbread Jalapeno Poppers
Prep time: 30 min
Total time: 30 min
Yield: 20
Cuisine: American
Ingredients: 20 medium Jalapeno peppers; 1 cup Whole wheat flour; 1 cup Cornmeal finely ground; 1 teaspoon Baking powder; 1 teaspoon Sea salt; 1 teaspoon Chili powder; 1/2 teaspoon Cumin ground; 3/4 cup Low fat plain yogurt; 1/4 cup Egg white; 3 tablespoon Raw honey; 1/3 cup Cilantro chopped; 3 Green onion thinly sliced; 1 1/4 cup Low fat cheddar cheese shredded; 1/3 cup Low fat sour cream; 1/3 cup Salsa

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INGREDIENTS

20 medium Jalapeno peppers
1 cup Whole wheat flour
1 cup Cornmeal ; finely ground
1 teaspoon Baking powder
1 teaspoon Sea salt
1 teaspoon Chili powder
1/2 teaspoon Cumin ; ground
3/4 cup Low fat plain yogurt
1/4 cup Egg white
3 tablespoon Raw honey
1/3 cup Cilantro ; chopped
3 Green onion ; thinly sliced
1 1/4 cup Low fat cheddar cheese ; shredded
1/3 cup Low fat sour cream
1/3 cup Salsa

Servings

INSTRUCTIONS

Preheat oven to 400?.

Cut the stem end off of each jalapeno and discard. Cut peppers in half, lengthwise and, using a small paring knife or a teaspoon, carefully scoop out seeds and discard. Place peppers cut side up on a parchment lined baking sheet; set aside.

In a medium bowl, whisk together flour, cornmeal, baking powder, salt, chili powder, and

NOTES

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Nutrition

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Serving Size: 1 Serving (57g)
Recipe Makes: 20 Servings

Calories: 70
Calories from Fat: 13 (19%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.2g
Cholesterol 3.2mg		1 %
Sodium 188.1mg		6 %
Potassium 126.9mg		3 %
Total Carbohydrate 11.2g		3 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 9.7g
Protein 3.9g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 70

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