WW Jalapeno Poppers

(originally made 6/12/2007

To me, the egg white step is a waste. I just flipped the stuffed peppers face down into the crumbs. I didn't care that they weren't completely covered. Very good!

Jalapeno Poppers- WW

1 serving olive oil cooking spray
2 oz light cream cheese (I used 4oz)
1/2 cup low-fat shredded cheddar cheese (I used 1/4c)
1 Tbsp fat-free mayonnaise (I used light sour cream)
8 medium jalapeno pepper(s)
1/4 cup fat-free egg substitute (I started to use a beaten egg white)
3/4 cup 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. (Note: 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.)

Servings | 8

Source: Weight Watchers


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