Jalapeno Poppers
These will add a little fire to your party.

Serves: 28 pieces

• 1/2 cup (4 ounce) Neufchatel (light) cream cheese
• 2 teaspoons minced garlic
• 1/3 cup minced green onions
• 3 tablespoons shredded reduced fat cheddar cheese
• 1 tablespoon lime juice
• 3/4 pound fresh jalapeno chilies (14 or 15 all equal-sized), rinsed
• 2 large egg whites
• 1 cup cornflake crumbs

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

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.

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.

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

Per piece: 21 Calories; 1g Fat (45.0% calories from fat); 1g Saturated Fat;1g Protein; 2g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 36mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

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