Baked Jalapeno Peppers

INGREDIENTS (makes 18 poppers) :

• Jalapenos – 9  (sliced in half & deseeded)
• Italian flavored Bread Crumbs – 3/4 cup  (you can also use Panko Bread Crumbs)
• Red Chili Powder – 1 tsp  (for bread crumbs: use Cayenne Pepper instead and 1/2 tsp if you can’t handle spice)
• Black Pepper – 1/4 tsp
• Garlic Powder – 1/2 tsp
• Salt – 1/4 to 1/2 tsp
• Cream Cheese – 2 ounces  (use low-fat if fat is an issue)
• Mexican Blend Cheese – 1/2 cup  (use low-fat if fat is an issue)
• Milk 1% Low Fat – 2 tbsp
• Red Chili Powder – 1/2 tsp  (for cream cheese: use Cayenne Pepper instead, you can even omit this)
• Egg – 1
• Egg White – 2
• White Flour – 1/2 cup  

DIRECTIONS: 1. Start by pre-heating the oven at 350 degrees.
2. In a bowl, add bread crumbs, 1/2 to 1 tsp of Cayenne Pepper, black pepper, garlic powder, and salt.  Mix.  Set aside.
3. In another bowl, add the egg and egg whites.  Mix.  Set aside.
4. In a plate, add the flour.  Set aside.
5. To make the cream cheese filling, add the cream cheese, milk, and cheese to a bowl. 
6. Stir until all the ingredients are well-incorporated.
7. Add 1/2 tsp of Cayenne Pepper, or you can omit this completely.  Mix.
8. Slice the jalapenos in half lengthwise.  Deseed them completely, this is where all the heat in the jalapenos lies.
9. Now using a spoon, stuff each half jalapeno with cream cheese. 
10. Once completed, dip the jalapeno in flour first.  Roll it well to make sure all sides are well-coated.
11. Then dip the jalapeno in the egg batter completely.
12. Then roll the jalapeno in the breadcrumbs making sure you get all the sides.
13. Place the popper (cream cheese side up) on a foiled tray.
14. Into the oven for 25-30 minutes.  I baked mine for 30, but I suggest checking after 25.


http://www.honeywhatscooking.com/2012/03/baked-jalapeno-poppers-stuffed-with.html