recipe redo Archives - 2 Sisters 2 Cities

Lighter Jalapeno Poppers

Have I ever mentioned that I love jalapeño poppers? I absolutely love this jalapeño popper stuffed chicken recipe and make it all the time. My love for jalapeño poppers started with the frozen ones you get at the grocery store. I have an older post with a link to my favorite recipe for jalapeño poppers, but I realized the other day when I was trying to get the recipe that the link was broken. I guess it’s the perfect time for my recipe redo! I even spiffed up the recipe with the addition of turkey bacon… Mmmmm.

I find the hardest part about this recipe is taking the seeds and ribs out of the jalapeño. I have been burned by jalapeños before so I am very cautious when working with them now. Other than that, the filling and baking is real easy and make a great appetizer! They come out crisp on the outside and gooey and delicious on the inside. I didn’t make a dip to go with them this time because I don’t think they need anything. But if you insist on having a dip, chop up some scallions, mix it with some light sour cream, and add a little salt and pepper to taste. Dip away! Not only are these lighter jalapeño poppers healthier then the store-bought kind, they put them to shame in the taste department.

Gooey Jalapeño Poppers

Recipe Redo- Lighter Jalapeño Poppers

Author: 2 Sisters 2 Cities

Recipe type: Appetizer

Ingredients

6 jalapeños, halved, seeds and ribs removed
½ cup reduced fat shredded cheddar
4 oz. reduced fat cream cheese, at room temperature
4 scallions, finely chopped
2 pieces crisp cooked turkey bacon, crumbled
½ cup whole wheat flour
1 cup panko bread crumbs
3 egg whites

Instructions

Preheat broiler to high. Place a wire rack on a foil covered baking sheet. Place jalapeños, opening side down on wire rack. Broil for 2 minute until they begin to char. Let cool as you put together filling
Preheat oven to 450 degrees.
In a medium bowl, mix together cheddar, cream cheese, scallions, and turkey bacon. Fill cooled jalapeños with filling.
Place egg whites in a bowl and whisk until foamy. In two separate bowls add bread crumbs and whole wheat flour.
Dip jalapeños in whole wheat flour and shake off excess flour. Then dip jalapeño in egg whites and then panko crumbs. Place opening side up on wire rack. Be careful not to lose filling. Repeat for all 12 halves.
Bake for 20 minutes and then let cool a few minutes before serving.

Jalapeño Popper

Source– Adapted from Rocco DiSpirito’s Now Eat This! 150 of America’s Favorite Comfort Foods
sisterk (2)

Black Bean Burritos

A couple years ago, I posted this recipe for black bean burritos on our blog because it was a great quick meal that I made often. I just started making these burritos again to pack up for lunches during the work week. They re-heat really well and are delicious! I thought I would redo the recipe for all of you to give it a fresh face, plus add in all the changes I have made over the years.

The key to this recipe is a good tortilla. I previously used whole wheat tortillas, until I found a great white tortilla by La Tortilla Factory that is light and has less calories then the wheat ones I used previously. I also have been using these tortillas for my favorite fajitas and they are so good!

Black Bean Buritto Casserole

Black Bean Burrito Bake

Author: 2 Sisters 2 Cities

Recipe type: Dinner

Serves: 4

Ingredients

1 chipotle pepper in adobo sauce
½ cup of light or fat free sour cream
2 tbsp. finely chopped onions
1 cup of frozen corn, thawed
1 14.5oz. can of black beans, rinsed
4- 8 inch tortilla
Cooking spray
1 cup jarred salsa
½ cup shredded colby jack cheese

Instructions

Preheat oven to 350 degrees.
Chop up the chipotle pepper finely and place in a medium sized bowl.
Add in ½ cup of sour cream to the chopped chipotle pepper and mix until combined. Let set for 10 minutes.
While the sour cream pepper mix sets, take half of the black beans in a small bowl and smash with a fork or potato masher.
Add crushed black beans, black beans, corn, and chopped onions to the sour cream mixture.
Take a 2 quart casserole dish and spray with cooking spray
Take 1 tortilla and place ¼ mixture in the center of tortilla, roll the tortilla tightly and places seam down in the casserole dish.
Repeat with remaining tortillas
With all 4 tortillas in the casserole, spray the tops with the cooking spray.
Top with 1 cup of jarred salsa then sprinkle with shredded cheese
Bake in oven for 20 minutes. Serve with additional salsa and sour cream if desired
*I place them in separate to go containers and place in the fridge to bring to work all week. I reheat for 2-3 minutes in the microwave and then it’s a delicious filling lunch. Mmmmmm.