Ingredients:
18 jalapeno peppers (2 1/2 inches to 3 inches)
Cut in half lengthwise
1 garlic clove, pressed
1 pkg (8 ounce) fat free cream cheese, softened
1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
1/4 cup fat free mayonnaise
1/2 teaspoon dried oregano leaves
2 egg whites1 tablespoon skim milk
3 cups crushed corn flake cereal, crushed
Salsa (optional)
Directions:Preheat oven to 375. Cut each pepper in half lengthwise. Remove seeds and membranes .Press garlic. Add cream cheese, cheddar cheese, mayo and oregan omixing well. Fill with mixture. Piping about 1 tablespoon in each to fill. Lightly whisk egg whites and milk, together.Finely crush cereal in sealed plastic bag. Dip each in egg white, then corn flakes to coat. Place pepper half on Classic Round Stone. Spray each pepper with vegetable oil using spritzer. Bake 30 minutes or till peppers are tender. Serve with salsa.
Yields: 36 pepper halves.
Source: The Pampered Chef
18 jalapeno peppers (2 1/2 inches to 3 inches)
Cut in half lengthwise
1 garlic clove, pressed
1 pkg (8 ounce) fat free cream cheese, softened
1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
1/4 cup fat free mayonnaise
1/2 teaspoon dried oregano leaves
2 egg whites1 tablespoon skim milk
3 cups crushed corn flake cereal, crushed
Salsa (optional)
Directions:Preheat oven to 375. Cut each pepper in half lengthwise. Remove seeds and membranes .Press garlic. Add cream cheese, cheddar cheese, mayo and oregan omixing well. Fill with mixture. Piping about 1 tablespoon in each to fill. Lightly whisk egg whites and milk, together.Finely crush cereal in sealed plastic bag. Dip each in egg white, then corn flakes to coat. Place pepper half on Classic Round Stone. Spray each pepper with vegetable oil using spritzer. Bake 30 minutes or till peppers are tender. Serve with salsa.
Yields: 36 pepper halves.
Source: The Pampered Chef
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