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Jalapeno
Poppers
10 mL Western
Family vegetable oil 2 tsp
45 mL red onion, finely minced 3 tbsp
3 garlic cloves, minced
125 g Western Family spreadable light 4 oz
cream cheese, at room temperature
30 mL fresh Parmesan cheese, finely grated 2 tbsp
1 mL salt 1⁄8 tsp
freshly ground black pepper to taste
8 jalapeno peppers
4 large egg whites
250 mL fine dry toasted bread crumbs 1 cup cooking spray
125 mL Western Family salsa ½ cup (hot, medium, or mild)
 1.
Heat oil in a small frying pan. Add onion and garlic and sauté until
soft, about 5 minutes. Do not brown. Transfer to a small bowl and add
cream cheese, Parmesan, salt and pepper. Stir to blend. Set aside.
2. Wearing
rubber gloves, cut peppers in half, lengthwise. Using a small spoon,
scrape the inside membranes and seeds out. Fill pepper halves with
cheese mixture and spread the surface with a knife until smooth. Peppers
can be made to this point, covered and refrigerated overnight.
3. Preheat
oven to 350° F (180° C). Line a baking sheet
with parchment paper.
4. Whisk
egg whites in a bowl until frothy. Place bread crumbs in a separate
shallow bowl. Dip pepper halves, one at a time, in the egg whites then
dip into bread crumbs until evenly coated all over. 5. Place
cut side up on prepared baking sheet. Lightly spray with cooking spray.
Bake about 20 minutes or until crisp and golden. Serve immediately
with ˝ tsp (3 mL) salsa spooned on top.
Makes
16
servings
Nutritional analysis per serving
Calories 61
Protein 3.1 g
Fat 2.5 g
Carbohydrates 7.1 g
Dietary Fibre 0.7 g
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