member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Rick Ashford      

Recipe Categories:

    Jalapeno Poppers


    Source of Recipe


    *

    List of Ingredients




    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

    Recipe



    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.


    28 poppers
    1 point per serving




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |