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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.

15 small green jalapeno peppers
1 small box of cornbread mix
2 egg whites
1/3 cup non-fat milk
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

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.

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.

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