I can make that snack in 5 ingredients

This month one of my uncles turned 60 and we decided to get together to throw him a party at my family's new favorite local hangout - Coaches Pub 'N' Grill. We reserved a three seasons-type room and brought a bunch of snacks to pass. Since I haven't really cooked in a while I wanted to try something a little different.

Last month, I saw a recipe in one of my magazines for hot poppers. Normally, I would think this recipe would be a little hard to make but the magazine clearly showed that it was pretty easy, so I gave it a try!

Hot Poppers

via Woman's Day Magazine - Feb '12

4 oz Neufchatel cream cheese - room temperature

2 oz extra sharp cheddar - finely shredded

12 small jalapenos

2 large eggs

3/4 cup fine cornmeal

• Preheat oven to 425.
• Line a rimmed baking sheet with foil.
• Cut the jalapenos in half, lengthwise. Remove and discard the seeds.
• In a medium bowl, combine both cheeses and then spoon into a resealable plastic bag. Snip off one corner (you are making a piping bag).
• Pipe cheese mixture into the pepper halves.
• In a second bowl, beat the egg whites until frothy.
• Place cornmeal in a shallow bowl.
• Dip each pepper half in the egg whites and then into the cornmeal turning and pressing gently.
• Place the peppers cheese-side up on the baking sheet.
• Bake until the peppers are just tender and the cornmeal is golden and crisp, about 12 - 15 min. 

My husband doesn't like sharp cheddar cheese so I went for a mild cheddar. I also substituted the Neufchatel for regular cream cheese. Overall, my family really liked these and I didn't have any leftover - and that's a true test!