Low-Fat Jalapeño Poppers

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.


Makes 28 pieces

Recipe from


Nutritional Information

Calories 28
Caloriesfromfat 9.6 %
Protein 1.5 g
Fat 0.3 g
Satfat 0.2 g
Carbohydrate 4.8 g
Fiber 0.2 g
Sodium 79 mg
Cholesterol 1.2 mg


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

Nutritional analysis per piece.

Midge Stapleton, Anacortes, Washington,


May 1999
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