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
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 70 | ||
Calories from Fat: 13 (19%) | ||
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Amt Per Serving | % DV | |
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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. |
Calories per serving: 70
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