Ingredients
1 package (8 ounces) fat-free cream cheese, cubed1 cup shredded reduced-fat cheddar cheese1/4 cup fat-free mayonnaise1 garlic clove, minced1/2 teaspoon dried oregano18 jalapeno peppers (about 3 inches long), halved lengthwise and seeded2 large egg whites1 tablespoon fat-free milk1-1/2 cups crushed cornflakes
Preparation
In a small bowl, combine the first five ingredients; beat until blended. Spoon into pepper halves, packing tightly.
In a shallow bowl, whisk egg whites and milk. Place cornflakes in another shallow bowl. Dip peppers into egg mixture, then coat with cornflakes. Place on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until browned.
