Crunchy jalapeño poppers with roasted red peppers

Love the deep-fried, cheese-stuffed jalapeños at the local pub, but hate the high fat and empty calories? Try this lighter recipe for a heart-healthier version with reduced-fat cheeses, roasted peppers, crispy scallions and a ton of zest.

Preparation time: 40 minutes
Cooking time: 20 minutes
Makes: 12 servings 

• 12 large jalapeño chili peppers
• 50 g (1/2 c.) reduced-fat cream cheese
• 45 g (3 tbsp.) finely shredded, reduced-fat sharp Cheddar cheese
• 1 scallion, finely chopped
• 15 g (1 tbsp.) chopped fresh cilantro
• 50 ml (1/4 c.) chopped roasted red peppers or pimientos
• 110 g (1/2 c.) all-purpose flour
• 1 ml (1/4 tsp.) table salt
• 0.5 ml (1/8 tsp.) ground black pepper
• 2 egg whites
• 15 ml (1 tbsp.) 1% milk

1. Preheat a large heavy skillet (such as cast-iron) over high heat. Add the chilis in batches if necessary, and cook until blackened on most sides, about two minutes, turning now and then. When cool enough to handle, wear plastic gloves and scrape off and discard the blackened skin with a small knife.
2. Cut a small slit down the length of each chili. Gently pinch together the ends to open the slit and scrape out and discard the core and seeds with a knife or small spoon.
3. Preheat the oven to 200°C (400°F). Coat a baking sheet with cooking spray. Stir together the cream cheese, cheddar, scallion and cilantro until well mixed. Gently stir in the roasted peppers. Spoon about 10 millilitres (two teaspoons) of the filling into each chili and press the slit closed.
4. In a shallow bowl, whisk together the flour, salt and pepper. In another shallow bowl, beat together the egg whites and milk. Dip each chili in the flour mixture, shaking off the excess, then in the egg mixture, then again in the flour mixture. Arrange chilis on the prepared baking sheet and coat with cooking spray.
5. Bake until crisp and golden brown, about 20 minutes. Let cool slightly before serving with salsa or taco sauce for dipping.

Nutritional information
Each individual pieces contains 44 calories; 1 g fat (1 g saturated fat); 6 g carbs; 2 g protein; 1 g fibre; 4 mg cholesterol; 88 mg sodium and 35 mg calcium.