- 1 c
- refried beans (canned)
- 1 c
- monterey jack (or sharp cheddar, shredded)
- scallion (thinly sliced)
- 1 t
- salt (divided)
- jalapeño peppers (whole - use up to 18 peppers)
- 1⁄4 c
- flour (all-purpose)
- eggs (large, beaten)
- 1⁄2 c
- cooking spray (olive oil or canola)
Spicy peppers cool down with a creamy bean and cheese filling in this healthier version of jalapeño poppers.
In a medium bowl, combine the refried beans, shredded cheese, scallions, and 1/2 teaspoon of salt. Set aside.
Make a small slice on one side of each pepper. Steam the peppers over boiling water for 8-10 minutes, until tender, but still crisp. Rinse in cool water to stop the cooking process, and pat dry. Use the top of a paring knife or a small spoon (like a 1/4-teaspoon measuring spoon) to scrape out the seeds. Fill each pepper with about 1 tablespoon of the bean filling, or until the jalapeño is full but not overstuffed. Close the pepper around the filling.
Preheat oven to 450˚F. Spray a large, rimmed baking sheet with cooking spray.
Place the flour in a shallow dish. Place the beaten eggs in another shallow dish. Place the cornmeal in a third shallow dish, and stir in the last 1/2 teaspoon of salt. Dredge each jalapeño in flour, and shake off any excess. Dip in egg, shaking off any excess, then roll in the cornmal mixture. Set on the prepared baking sheet. Spray the jalapeños generously with cooking spray. Bake 10 minutes, flipping each pepper over midway through the cooking time. Allow to cool for 5 minutes, and enjoy!