Cheddar Cornbread Jalapeño Poppers
(Recipe From CleanEatingMag.com)
| Cook Time | 1 hour |
| Servings |
Poppers
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Ingredients
- 20 medium jalapeño peppers
- 1 cup spelt flour or whole-wheat flour
- 1 cup cornmeal finely ground
- 1 tsp baking powder
- 1 tsp sea salt
- 1 tsp chile powder
- 1/2 tsp cumin ground
- 3/4 cup plain yogurt
- 1/4 cup egg whites 1 egg half / 2 eggs full
- 3 tbsp raw honey
- 1/3 cup cilantro sprigs chopped (1 tbsp for Dan)
- 3 green onions thinly sliced (about 1/3 cup)
- 1 1/4 cup shredded cheddar cheese divided
- 1/3 cup sour cream optional
- 1/3 cup all-natural jarred salsa optional
Ingredients
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Instructions
- Preheat oven to 400°F.
- Wearing gloves, cut stem end off each jalapeño and discard. Cut peppers in half lengthwise and, using a small paring knife or a teaspoon, carefully cut or scoop out seeds and discard. Place peppers cut side up on a parchment-lined baking sheet; set aside. (NOTE: Most of the heat in a jalapeño pepper is in the seeds. By removing the seeds, we're left with a flavorful pepper with a great little kick. Always wear gloves when handling hot peppers.)
- In a medium-size bowl, whisk together flour, cornmeal, baking powder, salt, chile powder and cumin; set aside.
- In a separate bowl, whisk together yogurt, egg whites and honey. Add yogurt mixture, plus cilantro, green onions and 1 cup cheese to dry ingredients and mix well until just combined.
- With gloves, spoon about 2 tsp mixture into the center of each jalapeño half. Smooth tops of mixture and place jalapeños back onto baking sheet, filling side up.
- Place tray into oven and bake for 10 minutes. Remove from oven, sprinkle stuffed jalapeños with remaining 1/4 cup cheese and continue to bake for 2 more minutes or until top is golden brown and cheese is melted. Let cool at room temperature for 5 minutes before serving. Arrange on a platter and serve immediately with sour cream and salsa for dipping, if desired.
Recipe Notes
Make a few adjustments to the filling mixture for a great, simple cornbread recipe. Add all of the cheese into the cornmeal-yogurt mixture. Chop 2 to 3 seeded jalapeño peppers and add them to the mixture as well before pouring it into a nonstick baking pan (9 x 11 x 2 inches). Bake for 15 to 20 minutes at 350°F or until golden brown and a toothpick inserted into the center comes out clean.
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