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Jalapeño Poppers 2WW
Ingredients
- Olive oil cooking spray 4 spray(s), divided
- Low-fat shredded cheddar cheese ½ cup(s)
- Low fat cream cheese ¼ cup(s)
- Fat free mayonnaise 1 tbsp(s)
- Jalapeño pepper(s) 8 small
- Regular liquid egg substitute ¼ cup(s)
- Cornflake crumbs 7 Tbsp
Directions
- Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
- In a medium bowl, combine cheddar cheese, cream cheese and mayonnaise; mix well and set aside. Halve peppers lengthwise and remove seeds; fill peppers wtih cheese mixture. (Oil and seeds from the peppers can be irritating — keep your fingers away from your eyes.)
- Place egg substitute in a shallow dish. Place cornflake crumbs in a separate shallow dish. Dip stuffed peppers into egg substitute and then roll in cornflake crumbs to coat.
- Transfer peppers to prepared baking sheet and coat with cooking spray. Bake until filling is bubbly and outside begins to brown, about 30 minutes. Serve hot. Yields 2 poppers per serving.
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