Ingredients
12 jalapeno peppers1 package (8 ounces) cream cheese, softened1-1/4 cups shredded sharp cheddar cheese4 green onions, finely chopped1/3 cup all-purpose flour6 large egg whites, lightly beaten1-1/2 cups panko bread crumbs1/2 teaspoon salt1/2 teaspoon pepperLIME CILANTRO DIP:2 cups sour cream4 green onions, finely chopped1/4 cup lime juice2 tablespoons minced fresh cilantro1/2 teaspoon garlic salt
Preparation
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, combine all ingredients in a small bowl. Serve with poppers.
