Baking the jalapenos, then filling them with a lightened-up cheese blend (instead of giving them the classic breading-and-deep-frying treatment) creates an utterly delicious party nibble you'd never suspect is calorie-reduced. Topped with crispy, golden panko bread crumbs, they're full of satisfying, spicy flavour.
10 jalapeno peppers
125 g light soft garlic-and-herb cheese, such as Boursin
1/3 cup shredded light Cheddar-style cheese
2 tbsp milk
2 tsp lemon juice
1/2 tsp dry mustard
1/4 tsp pepper
1/3 cup panko
1 tbsp olive oil
- Wearing rubber gloves, cut jalapenos in half lengthwise; scrape out seeds and membranes, leaving stem intact.
- Mash together garlic-and-herb cheese, Cheddar cheese, milk, lemon juice, dry mustard and pepper; spoon into pepper halves. Arrange on baking sheet.
- Toss panko with oil until moistened; divide among pepper. (Make ahead: Cover and refrigerate for up to 24 hours.)
- Bake in 375F (190C) oven until peppers are soft and panko is golden, about 40 minutes.
From: Canadian Living Magazine, March 2014
Yield: 20 pieces
Total fat4 g