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Jalapeno Poppers with Lime Cilantro Dip

TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD: 2 dozen (2 cups 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 party to watch the big game. —Tana Rogers, New York, New York

Ingredients

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

Directions

  • 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.
  • 2. In a small bowl, beat cream cheese and cheddar cheese until blended. Stir in onions. Spoon into pepper halves.
  • 3. 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.
  • 4. For dip, combine all ingredients in a small bowl. Serve with poppers.

Nutrition Facts

1 popper with 4 teaspoons dip: 119 calories, 8g fat (6g saturated fat), 30mg cholesterol, 179mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 4g protein.

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