Low Fat Chili Poppers This is a lower fat version of the popular restaurant/bar appetizer but still packs a lot of flavor. The poppers can be garnished with cilantro and a low-fat ranch dressing as dipping sauce. Makes 6 servings.
Ingredients
15 small green jalapeno peppers
Batter:
1 small box of cornbread mix
2 egg whites
1/3 cup non-fat milk
Stuffing:
3 green onions, minced
1/2 white onion, minced
3 cloves garlic, chopped
1/2 tablespoon chili powder
1 8 oz package fat-free cream cheese, softened
Directions
Stuffing:
Wash 15 small green jalapenos and make a T-shaped slit on one side. Remove the seeds and rinse the inside thoroughly. Set aside.
Mix all of the stuffing ingredients together until well mixed. This will be the stuffing for the jalapenos chilies. A quick and easy way to do the stuffing would be to load the mix into a small pastry bag with a medium straight tip and pipe the stuffing into each pepper.
Batter:
Combine the box of cornbread mix with two egg whites and 1/3 cup of non-fat milk. Mix well, then dip each of the stuffed peppers into the batter to coat evenly. Place on a lightly greased cookie sheet and bake for 20 minutes at 375 degrees. Let them cool slightly before serving. Place them on a platter garnished with cilantro leaves.
The Monsanto Company and the American Farm Bureau Federation make presentation of America's Heartland possible.
Additional production and promotion assistance is provided by the American Soybean Association, National Corn Growers Association, National Cotton Council, United Soybean Board, U.S. Grains Council, National Association of Wheat Growers, and the National FFA Organization.
