Jalapeno Poppers with Lime Cilantro

Jalapeno Poppers with Lime Cilantro Dip Recipe

12 jalapeno peppers
1 package (8 ounces) PHILADELPHIA® 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
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

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.
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).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. 

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