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1
Preheat the broiler on high.
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2
Place a wire baking rack on a foil-lined baking sheet.
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3
Cut each jalapeno in half and scrape out the seeds and membranes.
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4
Place the jalapenos on the prepared baking sheet and broil until they begin to char slightly and are partially cooked, about 2 minutes.
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5
Allow the jalapenos to cool completely.
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6
Preheat the oven to 450 F.
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7
In a small bowl, mix together the cheddar cheese, cream cheese, and half of the scallions.
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8
Using a teaspoon, fill each jalapeno half with the cheese mixture, packing it in tightly.
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9
Put the flour in a shallow dish.
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10
Put the panko in a small dish.
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11
In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.
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12
Working in batches, dredge the jalapenos in the flour, shaking off any excess.
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13
Add the jalapenos to the egg whites and toss to coat completely, being careful not to let the filling come out.
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14
Add the jalapenos, a few pieces at a time, to the panko and coat completely.
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15
Spread the jalapenos out on the wire rack and season them generously with salt and pepper.
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16
Spray the jalapenos lightly with cooking spray.
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17
Bake until the breading is golden brown and crispy and the cheese is melted throughout, about 20 minutes.
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18
Meanwhile, in a small bowl, mix together the sour cream and the remaining scallions.
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19
Season with salt to taste.
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20
Serve the scallion sour cream with the hot poppers.
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21
Fat: 36g (before), 5.3g (after)
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22
Calories: 447 (before), 144 (after)
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23
Protein: 10g
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24
Carbohydrates: 16g
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25
Cholesterol: 14mg
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26
Fiber: 3g
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27
Sodium: 239mg
