Jalapeño Poppers

Name: Jalapeño Poppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 spray(s) Olive oil cooking spray divided; 0.5 cup(s) WW Reduced fat shredded Mexican style blend cheese; 0.25 cup(s) WW Reduced-fat whipped cream cheese spread; 1 Tbsp Reduced fat mayonnaise; 8 small Jalapeño pepper(s); 1 item(s), large Egg(s) beaten; 7 Tbsp Cornflake crumbs

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 16

Cost: $0.67 /serving

nut free vegetarian vegetables

Ingredients

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4 spray(s) Olive oil cooking spray divided0.5 cup(s) WW Reduced fat shredded Mexican style blend cheese0.25 cup(s) WW Reduced-fat whipped cream cheese spread1 Tbsp Reduced fat mayonnaise8 small Jalapeño pepper(s)1 item(s), large Egg(s) beaten7 Tbsp Cornflake crumbs

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Instructions

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Step 1

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

Step 2

In a medium bowl, combine the cheddar cheese, cream cheese and mayonnaise; mix well and set aside. Halve the peppers lengthwise and remove the seeds; fill the peppers with the cheese mixture. (Oil and seeds from the peppers can be irritating—keep your fingers away from your eyes.)

Step 3

Place the beaten egg in a shallow dish. Place the cornflake crumbs in a separate shallow dish. Dip the stuffed peppers into the egg substitute and then roll them in cornflake crumbs to coat.

Step 4

Transfer the peppers to the prepared baking sheet and them coat with cooking spray. Bake until the filling is bubbly and the outside begins to brown, about 30 minutes. Serve hot.

Step 5

Serving size: 1 popper