- Total Time
Enjoy this classic bar finger-food in the comfort of your own home. The filling is creamy and rich; the outside's crunchy and crisp.
olive oil cooking spray4 spray(s), divided
WeightWatchers Reduced Fat Mexican style blend shredded cheese½ cup(s)
WW Whipped cream cheese spread¼ cup(s)
fat free mayonnaise1 Tbsp
jalapeño pepper(s)8 small
regular liquid egg substitute¼ cup(s)
cornflake crumbs7 Tbsp
- Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
- In a medium bowl, combine cheddar cheese, cream cheese and mayonnaise; mix well and set aside. Halve peppers lengthwise and remove seeds; fill peppers wtih cheese mixture. (Oil and seeds from the peppers can be irritating — keep your fingers away from your eyes.)
- Place egg substitute in a shallow dish. Place cornflake crumbs in a separate shallow dish. Dip stuffed peppers into egg substitute and then roll in cornflake crumbs to coat.
- Transfer peppers to prepared baking sheet and coat with cooking spray. Bake until filling is bubbly and outside begins to brown, about 30 minutes. Serve hot. Yields 2 poppers per serving.