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Low-Fat Jalapeño Poppers





Yields
Makes 28 pieces

Notes: Midge Stapleton of Anacortes, Washington, often starts these appetizers 1 day ahead. Complete the recipe through step 3; cover and chill poppers. To serve, uncover and continue.

 1/2 cup (4 oz.) fat-free cream cheese or neufchatel (light) cream cheese
 2 teaspoons minced garlic
 1/3 cup minced green onions
 3 tablespoons shredded cheddar cheese
 1 tablespoon lime juice
  About 3/4 pound fresh jalapeño chilies (14 or 15, equal-size), rinsed
 2 large egg whites
 1 cup cornflake crumbs
Step 1
1

In a bowl, use a fork to blend cream cheese, garlic, onions, cheddar cheese, and lime juice.

Step 2
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.

Step 3
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.

Step 4
4

Bake in a 350° oven until crumbs are slightly darker brown and crisp, about 20 minutes. Serve hot or warm.

Step 5
5

Nutritional analysis per piece.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories28
% Daily Value *
Total Fat 0.3g1%

Saturated Fat 0.2g1%
Cholesterol 1.2mg1%
Sodium 79mg4%
Total Carbohydrate 4.8g2%

Dietary Fiber 0.2g1%
Protein 1.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.