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Name: Jalapeno Poppers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 12 Small Green jalapeno pepper; 2 ounces Extra-Sharp Chedder Cheese Shredded; 4 ounces Light cream cheese; 2 large Eggs; 3/4 cups fine cornmeal

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INGREDIENTS

12 Small Green jalapeno pepper
2 ounces Extra-Sharp Chedder Cheese ; Shredded
4 ounces Light cream cheese
2 large Eggs
3/4 cups fine cornmeal

Servings

INSTRUCTIONS

1) Heat oven to 425 degrees F. Line a rimmed baking sheet with foil.

2) In a medium bowl, combine cream cheese and chedder cheese. Spoon into a resealable plastic bag and snip off one corner. Cut the jalapenos in half lengthwise, then remove and discard the seeds. Pipe the cheese mixture into the pepper halves.

3) In a second bowl, beat the egg whites until frothy. Place the cornmeal in a shallow bowl. Dip each pepper half in the egg whites, then in the cornmeal, turning and pressing gently to help it adhere. Place the halves cheese-side up on the baking sheet.

4) Bake until the peppers are just tender and the cornmeal is a light golden brown and crisp, 12 to 15 minutes. Serve immediately.

NOTES

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Nutrition

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Serving Size: 1 Serving (31g)
Recipe Makes: 12 Servings

Calories: 62
Calories from Fat: 42 (68%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.3g
Cholesterol 80.6mg		25 %
Sodium 97.1mg		3 %
Potassium 50.3mg		1 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1g
Protein 4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 62

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