Jalapeno Poppers
ML
Mindy Lund has made this 3 times!
Ingredients
- 2 spray(s) olive oil cooking spray, divided
- 2 oz light cream cheese
- 1/2 cup(s) low-fat shredded cheddar cheese
- 1 T. fat-free mayonnaise
- 8 small jalapeno pepper(s)
- 1/4 cup(s) fat-free egg substitute
- 3/4 cup(s) cornflake crumbs
Instructions
- Preheat oven to 350°F.
- 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.
Notes
Notes: 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.
Contributor Notes
Mindy Lund:
For air fryer: 380 10 minutes
- 2 spray(s) olive oil cooking spray, divided
- 2 oz light cream cheese
- 1/2 cup(s) low-fat shredded cheddar cheese
- 1 T. fat-free mayonnaise
- 8 small jalapeno pepper(s)
- 1/4 cup(s) fat-free egg substitute
- 3/4 cup(s) cornflake crumbs
Recipe Notes
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We had 50 halves for 20 people Christmas eve. Plenty of cheese mixture to serve 16 halves on New Years day