Cheese-Stuffed Jalapenos
TOTAL TIME: Prep: 10 min. Bake: 30 min.
YIELD: 9 servings.
"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
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1 package (8 ounces) fat-free cream cheese, cubed
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1 cup shredded reduced-fat cheddar cheese
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1/4 cup fat-free mayonnaise
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1 garlic clove, minced
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1/2 teaspoon dried oregano
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18 jalapeno peppers (about 3 inches long), halved lengthwise and seeded
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2 large egg whites
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1 tablespoon fat-free milk
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1-1/2 cups crushed cornflakes
Directions
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1.
In a small bowl, combine the first five ingredients; beat until blended. Spoon into pepper halves, packing tightly.
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2.
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.
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