Low-fat Jalapeno Poppers

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

1/2 cup (4oz.) fat-free cream cheese or neufchatel (light) cream cheese
2 tsp. minced garlic
1/3 cup minced green onions
3 Tbsp. shredded cheddar cheese
1 Tbsp. lime juice
Approx. 3/4 pound fresh jalapeno chiles (14 or 15 of equal size)
2 large egg whites
1 cup cornflake crumbs

Instructions:
In a bowl, use a fork to blend the cream cheese, garlic, onions, cheddar cheese and lime juice. Wearing rubber gloves, cut the chiles in half lengthwise. With a knife, cut the seed lump from beneath the stem inside each chili, leaving the stem in place (to form a cup). Pull out and discard the veins. Fill the chile halves equally with the cheese mixture, spreading the surface smooth.

In a small bowl, whisk the egg whites until slightly frothy. Put the cornflake crumbs in another small bowl. Dip the filled chile halves, one at a time, into the egg whites, then roll in the crumbs. Set the chiles slightly apart on a 12″ x 15″ baking sheet. Bake in a 350F oven until the crumbs are slightly a darker brown and crisp, about 20 minutes. Serve hot or warm.