Baked Jalapeno Poppers

Makes enough for 2

• 5 large jalapenos
• 2.5 oz neufchatel cheese or cream cheese (about 1/3 of a package)
• 2 oz sour cream
• 1 green onion, minced
• 1 clove garlic, crushed
• 1/2 oz shredded cheese - any kind
• 1/2 tsp each cumin, oregano
• 1/8 tsp hot paprika (optional)
• buttermilk or milk
• bread crumbs
• non-stick spray

Preheat oven to 400F. Slice the jalapenos in half, seed and remove the membranes. Beat together remaining ingredients with a spatula, except for the buttermilk, in a small bowl. Add enough buttermilk to thin it out to the consistency of a dip.

Fill each jalapeno half with the cheese mixture and lay on a foil-covered baking sheet. Sprinkle over with bread crumbs or press into bread crumbs in a small dish. Spritz each with non-stick spray.

Bake for 20 minutes or until the crumbs turn golden brown. (Depending on your oven, you may need to rotate the pan for even cooking.)