Thursday, January 10, 2008

Jalapeño Poppers

I'm not usually the kind to crank out hors d'ourves, actually these were Karen's idea...I liked these so much I think we'll be making these a lot. They're hot without being brain-melting painful (well, perhaps the odd one is if you don't seed it with care), crunchy, and savory. Easy to make too.

* 2 sprays olive oil cooking spray, divided
* 2 oz light cream cheese
* 1/2 cup low-fat shredded cheddar cheese
* 1 Tbsp fat-free mayonnaise
* 8 small jalapeño pepper(s)
* egg whites from two eggs
* 3/4 cup cornflake crumbs


* Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

* In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside. Halve jalapeños lengthwise and remove seeds. (Don’t rub your eyes.) Stuff jalapeño halves with cream cheese mixture.

* Place egg substitute in a shallow dish. Place cornflake crumbs in a separate shallow dish. Dip stuffed jalapeño halves into egg substitute and then roll in cornflake crumbs to coat.

* Transfer jalapeños to prepared baking sheet and coat with cooking spray.

* Bake until filling is bubbly, about 30 minutes. Serve hot. Yields 2 poppers per serving.

For you WW freaks, each popper is 1 point.

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