- Calories 28
- Caloriesfromfat 9.6%
- Protein 1.5g
- Fat 0.3g
- Satfat 0.2g
- Carbohydrate 4.8g
- Fiber 0.2g
- Sodium 79mg
- Cholesterol 1.2mg
How to Make It
In a bowl, use a fork to blend cream cheese, garlic, onions, cheddar cheese, and lime juice.
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.
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.
Bake in a 350° oven until crumbs are slightly darker brown and crisp, about 20 minutes. Serve hot or warm.
Nutritional analysis per piece.