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Jalapeno Poppers with Lime Cilantro Dip

Total Time

Prep: 30 min. Bake: 20 min.

Makes

2 dozen (2 cups dip)

Crispy and crunchy with a creamy filling, these little pepper bites always earn rave reviews. They're fit for any event, from a cocktail soiree to a party to watch the big game. —Tana Rogers, New York, New York
Jalapeno Poppers with Lime Cilantro Dip Recipe photo by Taste of Home
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Ingredients

  • 12 jalapeno peppers
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/4 cups shredded sharp cheddar cheese
  • 4 green onions, finely chopped
  • 1/3 cup all-purpose flour
  • 6 large egg whites, lightly beaten
  • 1-1/2 cups panko bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • LIME CILANTRO DIP:
  • 2 cups sour cream
  • 4 green onions, finely chopped
  • 1/4 cup lime juice
  • 2 tablespoons minced fresh cilantro
  • 1/2 teaspoon garlic salt

Directions

  1. 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.
  2. In a small bowl, beat cream cheese and cheddar cheese until blended. Stir in onions. Spoon into pepper halves.
  3. 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.
  4. For dip, combine all ingredients in a small bowl. Serve with poppers.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 popper with 4 teaspoons dip: 119 calories, 8g fat (6g saturated fat), 30mg cholesterol, 179mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 4g protein.

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