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Jalapeno Poppers with Lime Cilantro Dip

 Jalapeno Poppers with Lime Cilantro Dip
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. —Tana Rogers, New York, New York
24 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 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
  • LIME CILANTRO DIP:
  • 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

Directions

  • 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.

2 of 2

Jalapeno Poppers with Lime Cilantro Dip (continued)

Directions (continued)

  • 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 ingredients. Serve with
  • poppers. Yield: 2 dozen (2 cups dip).
Nutritional Facts: 1 popper with 4 teaspoons dip equals 119 calories, 8 g fat (6 g saturated fat), 30 mg cholesterol, 179 mg sodium, 6 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.