https://foodland.iga.com/Recipes/Detail/4980/Cheese-Stuffed_Jalapenos
Yield: 9 servings
| 1 | pkg. | (8 oz.) fat-free cream cheese, cubed, softened | |
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| 1 | cup | reduced-fat cheddar cheese, shredded | |
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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 (3-inch long) halved lengthwise and seeded | ||
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| 2 | egg whites | ||
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| 1 | tablespoon | fat-free milk | |
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| 1-1/2 | cups | cornflakes, crushed | |
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In a small mixing bowl, combine cream cheese, cheddar cheese, mayonnaise, garlic and oregano. 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 nonstick cooking spray.
Bake at 350 F. for 30 minutes or until browned.
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/4980/Cheese-Stuffed_Jalapenos
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