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|
|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 %|
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Calories per serving: 70
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