Originally published as Jalapeno Poppers with Lime Cilantro Dip in Taste of Home Christmas Annual Annual 2012, p66
Crispy and crunchy with a creamy filling, these little pepper bites always earn rave reviews. They're fit for any event, from a cocktail soiree to a Super Bowl party. —Tana Rogers, New York, New York
Cut jalapenos in half lengthwise and remove seeds. Place jalapenos on an ungreased baking sheet. Broil 4-in. from the heat for 4-6 minutes on each side or until lightly blistered. Cool slightly.
In a small bowl, beat cream cheese and cheddar cheese until blended. Stir in onions. Spoon into pepper halves.
Place the flour, egg whites and bread crumbs in separate shallow bowls. Coat jalapenos with flour, then dip in egg whites and coat with crumbs.
Place on a greased baking sheet; sprinkle with salt and pepper. Bake at 350° for 18-20 minutes or until lightly browned.
For dip, in a small bowl, combine all ingredients. Serve with poppers. Yield: 2 dozen (2 cups dip).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (101g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 44 (34%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 13mg||4 %|
|Sodium 344.3mg||12 %|
|Potassium 145.1mg||4 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 14.1g|
|Protein 5.7g||8 %|
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Calories per serving: 128
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