Low Fat Jalapeno Bites Recipe
Ingredients
| Fat | 1/2 Cup (16 tbs) | |
| Garlic | 2 Teaspoon, minced | |
| Green onions | 1/3 Cup (16 tbs), minced | |
| Shredded Cheddar cheese | 3 Tablespoon | |
| Lime juice | 1 Tablespoon | |
| Jalapeno | 3/4 pound, rinsed | |
| Egg whites | 2 Large | |
| 1 cup cornflake crumbs | ||
Directions
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.
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.
Chef
