Ingredients
- 4 oz neufchatel cream cheese room temp.
- 2 oz extra sharp cheddar , finely shredded
- 12 small jalapenos
- 2 large egg whites
- 3/4 cup cornmeal
Preparation
Step 1
Heat oven to 425F. Line a rimmed baking sheet with foil.
2. In medium bowl combine the cream cheese and cheddar. Spoon into a resealable plastic bag and snip off one corner. Cut the jalapenos in half lengthwise, then remove and discard the seeds. Pipe the cheese mixture into the pepper halves.
3. In a second bowl, beat the egg white 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.
4. Bake until the peppers are just tender and the cornmeal is light and golden brown and crisp, 12 to 15 min.
Extra tip for extra crunch mix 2 tbsp cornmeal into the fine meal before coating.