Even MORE Super Bowl Recipes!

City Greeners, as the countdown to the Super Bowl continues, so do our big game recipe ideas. Today we're sharing two recipes to keep your guests snacking away. The first is for pita chips (which would pair perfectly with the white bean dip we shared on Wednesday!) while the second is a homemade version of a pub food favorite, jalapeno poppers. Check it out!

Garlic & Herb Pita Chips

Ingredients

• 4 6-inch whole-wheat pitas
• 2 Tablespoons extra-virgin olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Preparation

1. Position oven racks in middle and lower third of oven; preheat to 350 degrees F. Coat 2 large baking sheets with nonstick cooking spray.
2. Cut pitas into 8 wedges each and separate each wedge at the fold. Place the pita wedges, rough side up, in an even layer on the prepared baking sheets. Brush with oil and sprinkle with Italian seasoning, garlic powder, and salt.  
3. Bake the pita wedges, switching the baking sheets halfway through, until golden and crispy, 6 to 10 minutes (depending on the thickness). 
4. Serve with guacamole, salsa, hummus, or bean dip. Store in an airtight container for up to 4 days. 

Makes 8 servings of 8 chips each. Active time: 20 minutes; total time 20 minutes. 

Jalapeno Poppers

Ingredients

• 12-18 whole, fresh jalapeno
• 1 cup nonfat refried beans
• 1 cup shredded monterey jack of extra-sharp cheddar cheese
• 1 scallion, sliced
• 1 teaspoon salt, divided
• 1/4 cup all-purpose flour
• 2 large eggs
• 1/2 cup fine cornmeal 
• Olive oil or canola oil cooking spray

Preparation

1. Make a small slit on one side of each pepper. Place the peppers in a large microwave-safe dish. Cover and microwave on high until just softened, about 5 minutes. 
2. Meanwhile, combine refried beans, cheese, scallion, and 1/2 teaspoon salt in a small bowl. 
3. When the peppers are cool enough to handle, scrape out the seeds with a small spoon (a 1/4 teaspoon measuring spoon works well). Fill each pepper with about 1 Tablespoon of the bean filling, or until the pepper is full but not overstuffed (the amount will depend on the size of the pepper). Close the pepper around the filling. 
4. Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray. 
5. Place flour in a shallow dish. Lay beat eggs in another shallow dish. Combine cornmeal and the remaining 1/2 teaspoon salt in a third shallow dish. Roll each stuffed pepper in flour, shaking off any excess. Drop in egg and let any excess drip off. Then roll in the cornmeal mixture. Place the peppers on the prepared baking sheet. Generously coat all sides of each pepper with cooking spray. 
6. Bake for 5 minutes. Turn each pepper over and continue baking until hot and the filling starts to ooze in a few spots, about 5 minutes more. 

Tip: Cover and refrigerate the filling (step 2) for up to 1 day if you would like to make ahead.

Tip: Touching hot peppers can "burn" your hands. Wear rubber gloves or wash your hands thoroughly after handling them. Be sure not to touch your eyes! 

Makes 12-18 poppers. Active time: 40 minutes; total time 40 minutes. 

Pita chip recipe and photo courtesy of EatingWell.com
Jalapeno popper recipe and photo courtesy of EatingWell.com