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.