Low-Fat Jalapeño Poppers – a delicious recipe with cream cheese, garlic, green onions, cheddar cheese, lime juice, chilies. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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 350u00b0 oven until crumbs are slightly darker brown and crisp, about 20 minutes. Serve hot or warm.
5
Nutritional analysis per piece.
284
kcal
Calories
20
g
Fat
16
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, Low-Fat Jalapeño Poppers falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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