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Plus+ 2 Per Serving
12-18 whole fresh jalapenos
1 cup nonfat refried beans
1 cup shredded Monterey Jack or extra-sharp,
1 scallion, sliced
1 teaspoon salt, divided
1/4 cup all-purpose flour
2 large eggs
1/2 cup fine cornmeal
Olive oil or canola oil cooking spray
1. Make a small slit on one side of each pepper. Place the peppers in a large microwave-safe
dish. Cover and microwave on High until just softened, about 5 minutes.
2. Meanwhile, combine refried beans, cheese, scallion and 1/2 teaspoon salt in a small bowl.
3. When the peppers are cool enough to handle, scrape out the seeds with a small spoon (a
1/4-teaspoon measuring spoon works well). Fill each pepper with about 1 tablespoon of the
bean filling, or until the pepper is full but not overstuffed (the amount will depend on the size
of the pepper). Close the pepper around the filling.
4. Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
5. Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine
cornmeal and the remaining 1/2 teaspoon salt in a third shallow dish. Roll each stuffed
pepper in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in
the cornmeal mixture. Place the peppers on the prepared baking sheet. Generously coat all
sides of each pepper with cooking spray.
6. Bake for 5 minutes. Turn each pepper over and continue baking until hot and the filling
starts to ooze in a few spots, about 5 minutes more.
Makes 12-18 Servings (1 Popper Per Serving)
Nutritional Info Per Serving: Calories 87, Carbs 8 g, Fat 4 g, Fiber 2 g, Protein 5 g