s LOW-FAT JALAPENO POPPERS ****
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s LOW-FAT JALAPENO POPPERS ****
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Instructions *** 7-3-2011 very good, shopping in hannaford today and the bag of jalapenos had this recipe on it, so made it, everyone thought these were really good and not hot at all *** 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. Low-Fat Jalapeņo Poppers YIELD: Makes 28 pieces COURSE: Appetizers, Hors d'Oeuvres Ingredients 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 jalapeņo chilies (14 or 15, equal-size), rinsed 2 large egg whites 1 cup cornflake crumbs Preparation 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. Nutritional analysis per piece. Nutritional Information Amount per serving Calories: 28 Calories from fat: 9.6% Protein: 1.5g Fat: 0.3g Saturated fat: 0.2g Carbohydrate: 4.8g Fiber: 0.2g Sodium: 79mg Cholesterol: 1.2mg This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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