Categories: Appetizer

Ingredients

• 4 oz cream cheese at room temp
• 2 oz extra sharp cheddar, finely shredded
• 12 small jalapenos
• 2 large egg whites
• 3/4 cup fine cornmeal

Directions

1. Heat oven to 425

2. Line rimmed baking sheet with foil.

3. in a medium bowl, combine the cream cheese and cheddar. Spoon into a reasealable plastic bag and snip off one corner.

4. Cut the jalapenos in half lenthwise, then remove and discard the seeds. Pipe the cheese mixture into the pepper halves.

5. In 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.

6. Bake 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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