Cheddar Cornbread Jalapeno Poppers

 

 

INGREDIENTS:

• 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

I remember the first time I made jalapeno poppers...didn't use glove and didn't know any better...needless to say after many washings the pain in my hands was intense and rubbing my eyes didn't help lol...Please remember while handling jalapenos use gloves!

 

 

Preheat oven to 400°F. 

 

 

 

Cut the jalapenos top off and cut in half lengthwise. Take a spoon and scoop out the seeds. Place on a parchment paper lines baking tray.

 

 

In a medium-size bowl, whisk together flour, cornmeal, baking powder, salt, chili 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 mixture into the center of each jalapeño half. Smooth tops of mixture and place jalapeños back onto baking sheet, filling-side-up. Bake for 10 minutes.

 

Top with 1 cup of cheese.

 

Bake for 5 minutes until cheese is melted. Let cool for 5 min. Serve with non-fat greek yogurt and or all natural salsa.

 

 

Original recipe posted at link below

http://www.cleaneatingmag.com/Recipes/Recipe/Cheddar-Cornbread-Jalapeno-Poppers.aspx