Jalapeno Poppers - baked

By á-47

Ingredients

• 4 oz. cream cheese
• 2 oz. extra-sharp cheddar, finely shredded
• 12 small jalapenos (about 1/2 lb)
• 2 egg whites
• 3/4 cup fine cornmeal (For extra crunch, mix 2 Tbsp. medium cornmeal into the fine meal before coating.)

Preparation

Step 1

Heat oven to 425 degrees. Line a baking sheet with foil.

In a medium bowl, combine the cream cheese and cheddar. Spoon into a resealable plastic bag and snop off one corner.

Cut the jalapenos in half lengthwise, then remove and discard seeds. Pipe the cheese mixture into the pepper halves.

In a second bowl, beat the egg whites until frothy. Place the cornmeal in a shallow bowl. Dip each pepper half in the egg whites, then in the cornmeal, turning and pressing gently to help it adhere. Place the halves cheese-side up on the baking sheet.

Bake until the peppers are just tender and the cornmeal is a light golden brown and crisp, 12-15 minutes.

Serve immediately.