Jalapenos lose their heat when they lose their seeds. Remove the seeds and the white vein and discover the taste of a jalapeno instead of its heat. Be careful NOT to touch the seeds and vein with your bare hands- the oils from the pepper will stay on your skin for hours.
Serves 12 Time 25 minutes
non-stick cooking spray
12 large jalapeño pepper
1/2 c fat-free cream cheese, softened
6 tbsp fat-free shredded cheddar cheese, or Cheddar jack, divided
2 tbsp scallion, sliced
2 tbsp fresh cilantro,chopped
1/4 tsp table salt
1/4 tsp minced garlic
1/4 tsp paprika, smoked variety (plus extra for garnish)
- Coat grill rack with cooking spray; preheat grill to medium-high.
- Cut off a thin slice from one side of each pepper, leaving stems intact; scoop out seeds.
- In a medium bowl, stir together cream cheese, 3 tablespoons shredded cheese, scallions, cilantro, salt, garlic and paprika until blended. Fill each pepper with about 2 teaspoons cheese mixture; sprinkle remaining 3 tablespoons shredded cheese evenly over peppers and sprinkle with more paprika, if desired.
- Reduce heat to medium; grill, covered, until bottoms of peppers are lightly charred, peppers are tender and cheese is melted, about 7 to 8 minutes. Let stand 5 minutes before serving.
Nutrition Info : calories 19.8, fat 0.2g, protein 2.8g, carbohydrates 1.7g, sodium 140.4mg
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center