18 fresh jalopenos
1 small package of cornbread stuffing mix
5 egg whites
1/4 cup skim milk
1 small onion
1/2 cup water
2 cloves garlic
Preparation:
Cut jalopenos in half lengthwise and remove seeds. Lay out in
rows on cookie sheet(s). Cook one half of egg whites in a non-stick
skillet and set aside to cool.
Mince onion and saute in water until transparent. Set aside.
Prepare stuffing according to directions on package. Place in
mixing bowl.
Add onion, remaining egg whites, milk and garlic.
Chop cooked eggs and add to mixture. Mix by hand until all ingredients
are thoroughly combined. Spoon mixture into jalopeno halves.
Bake in a 375 degree oven for about 30 minutes or until stuffing
tops are browned and jalopenos have become slightly tender. Cool
for 10 minutes and serve.