Yield
Makes 28 pieces

Notes: Midge Stapleton of Anacortes, Washington, often starts these appetizers 1 day ahead. Complete the recipe through step 3; cover and chill poppers. To serve, uncover and continue.

How to Make It

Step 1

In a bowl, use a fork to blend cream cheese, garlic, onions, cheddar cheese, and lime juice.

Step 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.

Step 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.

Step 4

Bake in a 350° oven until crumbs are slightly darker brown and crisp, about 20 minutes. Serve hot or warm.

Step 5

Nutritional analysis per piece.

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