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Ingredients
- 12 jalapenos, cut lengthwise, and seeded
- 4 oz. cream cheese
- 2 oz. sharp cheddar cheese, finely grated
- 2 large egg whites
- 3/4 cup cornmeal
Preparation
Step 1
Mix cheeses and fill the jalapeno halves. Beat the egg whites until frothy. Place the cornmeal in a bowl. Dip each pepper half in the egg whites, then the cornmeal, pressing gently to help it adhere. Place the peppers, cheese-side up on a foil-lined baking sheet. Bake at 425 until peppers are tender and the cornmeal is golden brown, 12-15 minutes.