Cheese-Stuffed Jalapenos

Name: Cheese-Stuffed Jalapenos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 9 servings.
Cuisine: Mexican Appetizers, Mexican Recipes, Mexican Vegetarian Recipes
Ingredients: 1 package (8 ounces) fat-free cream cheese, cubed; 1 cup shredded reduced-fat cheddar cheese; 1/4 cup fat-free mayonnaise; 1 garlic clove, minced; 1/2 teaspoon dried oregano; 18 jalapeno peppers (about 3 inches long), halved lengthwise and seeded; 2 large egg whites; 1 tablespoon fat-free milk; 1-1/2 cups crushed cornflakes

"Folks gobble up these taste-tempting stuffed peppers," relates Gay Nell Nicholas of Henderson, Texas. "They have a crisp golden coating, cheesy center and pleasantly spicy flavor. The best part is that no one realizes they are low in fat, too."

Ingredients

1 package (8 ounces) fat-free cream cheese, cubed
1 cup shredded reduced-fat cheddar cheese
1/4 cup fat-free mayonnaise
1 garlic clove, minced
1/2 teaspoon dried oregano
18 jalapeno peppers (about 3 inches long), halved lengthwise and seeded
2 large egg whites
1 tablespoon fat-free milk
1-1/2 cups crushed cornflakes

Directions

In a small bowl, combine the first five ingredients; beat until blended. Spoon into pepper halves, packing tightly.
In a shallow bowl, whisk egg whites and milk. Place cornflakes in another shallow bowl. Dip peppers into egg mixture, then coat with cornflakes. Place on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until browned.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

4 each: 127 calories, 3g fat (2g saturated fat), 10mg cholesterol, 441mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

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Originally published as Cheese-Stuffed Jalapenos in Light & Tasty February/March 2002