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Ingredients
- 12 small jalapeno peppers
- 4 ounces light cream cheese
- 2 tablespoons finely chopped onion, 2 to 3 inches long
- 4 oz. Cheddar Cheese 50% less fat
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley
- 1/4 cup egg substitute
- 1 tablespoon skim milk
- 2/3 cup seasoned bread crumbs
Details
Servings 12
Preparation
Step 1
In a two-quart sauce pan, bring one quart of water to a rolling boil. While it is reaching a boil, Cut a long flap in each jalapeno, starting from the shoulder and running close to the tip; this should be an elongated "V" shaped flap. Lift the flap and clean out the fibers and seeds (this is where most of the heat is); I use either a round-tipped peeling device or a teaspoon. When water reaches boiling point, immerse cleaned peppers in the water and reduce heat to medium. Let peppers parboil for about 5 to10 minutes.... better that they be a little undercooked then overcooked.
Mix the rest of the ingredients together, turning and blending until the cream cheese is well mixed into the rest of the ingredients
Remove peppers, dump into a strainer, and run cold water over them. Lift the flap of each pepper and stuff the cheese mixture into the pocket; fold the flap backdown over the stuffing. A little overstuffing is OK.
Beat together eggs and milk in a small mixing bowl. Place bread crumbs or cornmeal in a shallow bowl. Dip each pepper into egg mixture and roll in crumbs or cornmeal. Place peppers, on a lightly oil sprayed baking sheet. Bake in a 325 degree oven about 30 minutes or till tender and heated through. Remove and let cool for about 4 - 5 minutes so the cheese sets up a little. Serve with a few crackers or tortilla chips, and your favorite wine.
Parboiling the peppers removes a substantial portion of the raw heat, but leaves enough to give a nice burn to the mouth.
They serve 2 - 3 people, depending on how soon dinner is to be served! Left over filling can be saved for several days for another batch or to eat on crackers, in celery, or (when no one is looking) by the forkfull!
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