Jalapeños: a staple of Mexican food and an excellent source of Vitamins C and A, Iron, Magnesium, Niacin, Phosphorus and Riboflavin. However, when you stuff them with cheese, bread them, deep fry them, and dunk them in sour cream, as in the typical jalapeño popper recipe, it’s hard to justify these little chiles as your source of Vitamin C for the day. So if you’d like to explore a lighter version of some of your favorite superbowl snacks this winter, try this recipe for Cheddar Cornbread Jalapeño Poppers. The original recipe is here at Clean Eating magazine, and I won’t recopy it since I followed it pretty much to a tee. However I will include a few tips:
– They suggest wearing gloves to de-seed the Jalapeños. Do it. I never do, telling myself it’s too much work to go buy a box of disposable gloves, and I always regret it about two hours later when I rub my eye and spend a solid fifteen minutes cursing and tearing up.
– Try to space your poppers out on the baking tray. I have a very small oven, so I could only get one baking sheet in there, and they all kind of clumped together when the cheese melted and I had to surgically separate them with a knife. So unless you want a jalapeño casserole, give ’em a little room.