DIY: Jalapeno Poppers

This past Sunday I had my annual Golden Globes party. I thought it was the perfect chance to try out a few new recipes on my friends and family who couldn’t run away! 🙂

Today’s recipe was a HIT on Sunday! I took the classic dish Jalapeno Poppers and reinvented them with the help of Rocco DiSpirito’s new book Now Eat This! His new book is all about taking America’s favorite comfort foods and cutting the calories in half.

This is the perfect dish for any party if you are making your own food or trying to save a few bucks. I served my Gooey Jalapeno Poppers in a martini glass with a little sour cream dipping sauce on the bottom. You can get creative with this dish and serve it at your wedding cocktail hour, bridal shower, and rehearsal dinner. Its really all about how you present the dish.

*For full disclosure I did not use any of the reduced fat ingredients the recipe calls for, I did however use all organic ingredients.

Gooey Jalapeno Poppers (adapted from Rocco DiSpirito’s Now Eat This!)

Makes 12

• 6 jalapenos, halved, seeds and ribs removed
• 1/2 cup shredded 75% reduced-fat cheddar, such as Cabot
• 1/4 cup reduced-fat whipped cream cheese, such as Weight Watchers
• 4 scallions, finely chopped, divided
• 1/2 cup whole-wheat flour
• 1 1/2 cups whole-wheat panko bread crumbs
• 4 large egg whites Salt and freshly ground black pepper Cooking spray
• 1/2 cup fat-free sour cream, such as Breakstone’s

Preheat broiler on high. Place a wire baking rack on a foil-lined baking sheet. Place jalapenos on wire rack; broil for about 2 minutes or until they start to char. Cool completely. Preheat oven to 450 degrees.

In a small bowl, mix cheddar, cream cheese, and half the scallions. Using a teaspoon, fill each pepper half with the cheese mixture, packing tightly. Put flour and panko in separate shallow dishes. In a medium bowl, whisk egg whites until foamy but not quite holding-peaks. Working in batches, dredge jalapenos in flour (shake off excess), then add to egg whites and coat, being careful not to let the filling come out. Add a few at a time to panko and coat.

Lay jalapenos on wire rack and season with salt and pepper. Coat lightly with cooking spray. Bake for about 20 minutes or until breading is golden and cheese has melted. Meanwhile, in a small bowl, stir remaining scallions into sour cream. Season with salt. Serve with hot poppers.