From: Woman's Day US
No Super Bowl party (or any gathering, for that matter) would be complete without poppers. But this baked version is even better: there's no grease to be found—just light, crunchy and creamy bites with a bit of heat.
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- Yields:
- 24
- Prep Time:
- 25 mins
- Total Time:
- 40 mins
- Cal/Serv:
- 44
Ingredients
- 4 oz. Neufchâtel cream cheese
- 2 oz. extra-sharp Cheddar
- 12 small jalapeños (about ½ lb)
- 2 large egg whites
- 3/4 c. fine cornmeal
Directions
- Step 1Heat oven to 425°F. Line a rimmed baking sheet with foil.
- Step 2In a medium bowl, combine the cream cheese and Cheddar. Spoon into a resealable plastic bag and snip off one corner. Cut the jalapeños in half lengthwise, then remove and discard the seeds. Pipe the cheese mixture into the pepper halves.
- Step 3In 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.
- Step 4Bake until the peppers are just tender and the cornmeal is a light golden brown and crisp, 12 to 15 minutes. Serve immediately.
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