Low-Fat Jalapeño Poppers
1/2 cup (4 oz.) fat-free cream cheese or neufchâtel (light) cream cheese
2 tsp minced garlic
1/3 cup minced green onions
3 Tbsp shredded cheddar cheese
1 Tbsp lime juice
About 3/4 pound fresh jalapeño chilies (14 or 15, equal-size), rinsed
2 large egg whites
1 cup cornflake crumbs
1. In a bowl, use a fork to blend cream cheese, garlic, onions, cheddar cheese, and lime juice.
2. Wearing rubber gloves, cut chilies in half lengthwise. With a knife, cut seed lump from beneath the
stem inside each chili, leaving stem end in place (to form a cup). Pull out and discard veins. Fill chili
halves equally with cheese mixture, spreading surface smooth.
3. In a small bowl, whisk egg whites until slightly frothy. Put cornflake crumbs in another small bowl.
Dip filled chili halves, 1 at a time, in egg whites, then roll in crumbs. Set chilies slightly apart on a 12-
by 15-inch baking sheet, filling the sheet.
4. Bake in a 350° oven until crumbs are slightly darker brown and crisp, about 20 minutes. Serve
hot or warm.
Yields: 28 pieces
Per piece: 28 cal., 9.6% (2.7 cal.) from fat; 1.5 g protein; 0.3 g fat (0.2 g sat.); 4.8 g carbo (0.2 g
fiber); 79 mg sodium; 1.2 mg chol.
Recipe from Sunset Magazine
Submitted by sooz
International Dishes
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