Low Fat Jalapeno Bites
|Fat free cream cheese/Neufchatel / light cream cheese||1⁄2 Cup (8 tbs) (1/2 Cup)|
|Minced garlic||2 Teaspoon|
|Minced green onions||1⁄3 Cup (5.33 tbs)|
|Shredded cheddar cheese||3 Tablespoon|
|Lime juice||1 Tablespoon|
|Jalapeno chilies||3⁄4 Pound, rinsed (Fresh, 14 Or 15, Equal-Size)|
|Egg whites||2 Large|
|Cornflake crumbs||1 Cup (16 tbs)|
1. In a bowl, use a fork or mixer to blend potatoes, chevre, 1/4 cup cotija, canned chilies, onion, and salt to taste.
2. Wearing rubber gloves, cut poblanos 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 chilies equally with potato mixture. Set chilies in an oiled 9- by 13-inch casserole, filling it. Cover tightly with foil. 3. Bake in a 350° oven for 30 minutes. Uncover, sprinkle with remaining 1/4 cup cotija, and return to oven. Bake until stuffing is dotted with brown, 20 to 25 minutes longer.