Jalapeno Poppers with Lime Cilantro Dip

By

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

View complete recipe

Ingredients

  • For the LIME CILANTRO DIP:
  • 12 jalapeno peppers
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/4 cups (6 ounces) shredded sharp cheddar cheese
  • 4 green onions, finely chopped
  • 1/3 cup all-purpose flour
  • 6 egg whites, lightly beaten
  • 1-1/2 cups panko (Japanese) bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups (16 ounces) sour cream
  • 4 green onions, finely chopped
  • 1/4 cup lime juice
  • 2 tablespoons minced fresh cilantro
  • 1/2 teaspoon garlic salt

Preparation

Step 1

•
* 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 dip ingredients and mix well.

* Serve with poppers.


*Yield: 2 dozen (2 cups dip).

********************************************************************

Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

View complete recipe