Gooey Jalapeño Poppers

Preparation

1. Step 1

   Preheat the broiler on high. Place a wire baking rack on a foil-lined baking sheet.

   Step 2

   Cut each jalapeño in half and scrape out the seeds and membranes. Place the jalapeños on the prepared baking sheet and broil until they begin to char slightly and are partially cooked, about 2 minutes. Allow the jalapeños to cool completely.

   Step 3

   Preheat the oven to 450˚F.

   Step 4

   In a small bowl, mix together the cheddar cheese, cream cheese, and half of the scallions. Using a teaspoon, fill each jalapeño half with the cheese mixture, packing it in tightly.

   Step 5

   Put the flour in a shallow dish. Put the panko in a small dish. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.

   Step 6

   Working in batches, dredge the jalapeños in the flour, shaking off any excess. Add the jalapeños to the egg whites and toss to coat completely, being careful not to let the filling come out. Add the jalapeños, a few pieces at a time, to the panko and coat completely.

   Step 7

   Spread the jalapeños out on the wire rack and season them generously with salt and pepper. Spray the jalapeños lightly with cooking spray. Bake until the breading is golden brown and crispy and the cheese is melted throughout, about 20 minutes.

   Step 8

   Meanwhile, in a small bowl, mix together the sour cream and the remaining scallions. Season with salt to taste.

   Step 9

   Serve the scallion sour cream with the hot poppers.

2. nutrition information

   Step 10

   Fat: 36g (before), 5.3g (after)

   Step 11

   Calories: 447 (before), 144 (after)

   Step 12

   Protein: 10g

   Step 13

   Carbohydrates: 16g

   Step 14

   Cholesterol: 14mg

   Step 15

   Fiber: 3g

   Step 16

   Sodium: 239mg