| 2 spray(s) olive oil cooking spray, divided | |
| 2 oz light cream cheese | |
| 1/2 cup(s) low-fat shredded cheddar cheese | |
| 1 tbsp fat-free mayonnaise | |
| 8 small jalapeno pepper(s) | |
| 1/4 cup(s) fat-free egg substitute | |
| 3/4 cup(s) cornflake crumbs |
- Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
- In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside. Halve jalapenos lengthwise and remove seeds. (Oil and seeds from the peppers can be irritating — wear gloves or put plastic bags over your hands. And don’t rub your eyes.) Stuff jalapeno halves with cream cheese mixture.
- Place egg substitute in a shallow dish. Place cornflake crumbs in a separate shallow dish. Dip stuffed jalapeno halves into egg substitute and then roll in cornflake crumbs to coat.
- Transfer jalapenos to prepared baking sheet and coat with cooking spray.
- Bake until filling is bubbly, about 30 minutes. Serve hot. Yields 2 poppers per serving.
- You can prepare the poppers a day in advance and place them on a covered baking sheet in the fridge. Cook as directed when ready to eat. Or, cook the poppers in advance and then reheat in the microwave.
- We renovated Jalapeno Poppers by:
- Opting for light cream cheese and low-fat cheddar cheese instead of the full-fat varieties.
- Choosing fat-free liquid egg substitute instead of whole eggs.
- Baking instead of deep-frying in oil.
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