Low-Fat Jalapeño Poppers

• 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 jalapeno chilies (14 or 15, equal-size), rinsed
• 2 large egg whites
• 1 cup cornflake crumbs

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 350u0b0 oven until crumbs are slightly darker brown and crisp, about 20 minutes. Serve hot or warm.
5. Nutritional analysis per piece.

cream cheese, garlic, green onions, cheddar cheese, lime juice, chilies, egg whites, cornflake crumbs

Taken from www.myrecipes.com/recipe/low-fat-jalapeo-poppers (may not work)