Jalapeno Poppers

By Chef_Madel

Hot stuff for the adventurous palate.

Ingredients

• Parmesan Garlic Filling:
• 2 tsp (10 ml) vegetable oil
• 3 tbsp (45 ml) finely minced red onion
• 3 garlic cloves, minced
• 4 oz. (115 g) spreadable light cream cheese
• 2 tbsp (30 ml) finely grated fresh Parmesan cheese
• 1/8 tsp (0.2 ml) salt
• Freshly ground black pepper to taste
• Jalapeno Peppers:
• 8 jalapeno peppers
• 4 large egg whites
• 1 cup (250 ml) fine dry bread crumbs cooking spray
• 1/2 cup (125 ml) prepared salsa

Preparation

Step 1

Parmesan Garlic Filling:
Heat oil in a small frying pan. Add onions and garlic and saute until soft, about 5 minutes. Do not brown. Transfer to a small bowl and add cream cheese, Parmesan, salt and pepper. Stir to blend. Set aside.

Jalapeno Peppers:
Wearing nubber gloves, cut peppers in half, lengthwise. Scrape out the inside membranes and seed and discard. Fill pepper halves with cheese mixture and smooth the surface with a small knife. At this point, peppers can be covered and refrigerated overnight.

Preheat oven to 350 F (180 C). Line a 12 x 15 (30 x 38 cm) baking sheet with parchment paper. Whisk egg whites in a bowl until frothy. Place bread crumbs in a separate shallow bowl. Dip pepper halves, 1 at a time, in the egg whites and then dip into bread crumbs coating evenly. Place peppers cut side up on the prepared baking sheet. Lightly spray with cooking spray and bake about 20 minutes, or until crisp and golden. Spoon salsa on top and serve.