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.

Midge Stapleton, Anacortes, Washington
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 28 pieces
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

28 calories; calories from fat 9.6%; protein 1.5g; fat 0.3g; saturated fat 0.2g; carbohydrates 4.8g; fiber 0.2g; sodium 79mg; cholesterol 1.2mg.
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