Although they are on the lower end of the Scoville scale, the heat index of peppers, jalapeños can still have a bite, and not only if you eat them. Contact with capsaicin can sometimes cause burning of the skin too, so you want to avoid touching your eyes and nose if you’ve been handling jalapenos, especially the seeds, and wash your hands thoroughly afterward or even wear disposable gloves if you’re very sensitive to capsaicin. The seeds and white membrane inside the pepper have the most concentrated capsaicin, so removing them, as shown in the second method below, can temper the heat. If you like it spicy, though, by all means, keep them in your recipe (as in the first method below, for example)! Here are two ways to cut these spicy peppers.
How to Cut It: Jalapeño
Into Rounds
Diced
Healthier Jalapeno Poppers
Serves 12 (serving size: 2 poppers)
Ingredients
12 fresh jalapeño peppers1 cup lowfat, plain Greek yogurt4 cloves garlic, grated1 tsp onion powder½ tsp paprika¼ tsp ground cayenne pepper (optional for more spice)¾ tsp kosher salt¼ cup finely chopped fresh chives, divided¼ cup finely grated cheddar or pepper jack cheese¼ cup panko breadcrumbs1 tbsp extra-virgin olive oil
Directions
Nutrition per serving: 47 calories, 2g total fat (0.9g saturated fat), 3g protein, 4g carbohydrates, 0.5g fiber, 1.4g sugar (0.1g added sugar), 99mg sodium
