12 medium jalapeno chiles
6 oz light cheddar cheese
4 oz cream cheese, softened
2 scallions, chopped fine
1 teaspoon lemon juice
1 teaspoon chili powder
1/2 teaspoon salt
1/2 panko bread crumbs
1. Adjust oven rack to middle postion and preheat to 350 degrees.
2. Line rimmed baking sheet with aluminum foil
3. Cut each jalapeno in half lengthwise and remove ribs and seeds. Combine cheddar, cream cheese, scallions, lime juice, chili powder, and salt in bowl. Spoon cheese mixture evenly into jalapenos and transfer to prepared sheet. Top with toasted panko and spray lightly with oil spray. Bake until hot, 15 to 20 minutes.
To toast on the stovetop, place it in a 12 inch nonstick skillet and toast it over medium head, stirring often, until well browned.
To toast in oven, spread it over a rimmed baking sheet and baking in a 475 degree oven until well browned.
Tip: Seeding a Jalapeno
To remove seeds and ribs from jalapeno, cut it in half lengthwise. Starting at the end opposite stem, use melon baller to scoop out inside of each half.