2003 Cheese-Stuffed Jalapenos

By boandozzy

One serving (4 appetizers) equals 127 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 441 mg sodium, 17 g carbohydrate, 1 g fiber, 10 g protein.

Diabetic Exchanges: 1 starch, 1 lean meat.

Originally published as Cheese-Stuffed Jalapenos in Light & Tasty February/March 2002, p65

Ingredients

• 1 package (8 ounces) fat-free cream cheese, cubed
• 1 cup (4 ounces) 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 egg whites
• 1 tablespoon fat-free milk
• 1-1/2 cups crushed cornflakes

Preparation

Step 1

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. Yield: 9 servings.