Friday, August 9, 2013

Baked Jalapeno Poppers ala Rocco

I LOVE cookbooks, I have way too many cookbooks because of it. My local library has a great selection of cookbooks that I can take home and flip through for free. I started writing out a recipe from Rocco DiSpirito's Now Eat This Cookbook and decided it was just crazy, instead I took pictures of the recipes in the book that I like for later use.

My husband loves jalapeno poppers, so I decided that these healthier version of poppers was the right recipe to try first. I have to say these were delicious. We did not make the scallion sour cream dip, trust me these are delicious the sour cream is not needed.

Lessons learned on these is I don't broil the popper too long, when you bake them they get super soft. Another thing I di was after the breaded poppers are on the wire rack and you spray the tops and sides with cooking spray, hold the wire rack over your sink and spray the bottoms too, this gets all the breading crispy on the poppers. I didn't use Cabot's cheese, I just used low fat shredded cheddar.

If you try these let me know what you think!

Gooey Jalapeno Poppers by Rocco DiSpirito


6 jalapeño peppers

½ cup shredded 75% reduced- fat cheddar, such as Cabot

¼ cup reduced- fat whipped cream cheese, such as Weight Watchers

4 scallions (white and green parts), chopped fine

½ cup whole- wheat flour

1½ cups whole- wheat panko breadcrumbs, such as Ian's All-Natural

4 large egg whites

Salt and freshly ground black pepper

Nonstick cooking spray

 ½ cup fat- free sour cream, such as Breakstone's


1. Preheat the broiler on high. Place a wire baking rack on a foil-lined baking sheet.
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.
3. Preheat the oven to 450°F.
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.
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.
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.
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.
8. Meanwhile, in a small bowl, mix together the sour cream and the remaining scallions. Season with salt to taste.
9. Serve the scallion sour cream with the hot poppers.

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