Jalapeno Poppers

It's not often I make appetizers. But, with last Friday's bowl game, and friends over to help us (Scott) cheer on our (Scott's) team, I thought it only fitting we provided something other than chips to munch on.

Thanks to my mom, I have this recipe, which will be a go-to appetizer from here on out.

It's pretty easy, and about as health conscious as far as appetizers are concerned...

Jalapeno Poppers

8 small-ish jalapenos
Oil oil cooking spray
2 Tbsp low-fat shredded Parmesan cheese
1/2 cup low-fat shredded cheddar cheese (I used low fat shredded Mexican blend cheese)
1/4 cup low-fat cream cheese
1 Tbsp fat-free mayonnaise
1/4 cup fat-free egg substitute (I rarely never used egg substitute, so I used two egg whites, whisked)
7 Tbsp crushed cornflake crumbs
1 Tbsp cooked bacon bits, or turkey bacon bits (I had some leftover turkey bacon bits I've been needing to get rid of - this was not in the original recipe)

Preheat oven to 350. Coat large baking sheet with cooking spray (if you use a Pampered Chef baking stone skip the cooking spray).

In a medium mixing bowl, combine Parmesan cheese, cheddar cheese, cream cheese and mayo (and bacon, if you're using it). Mix well and set aside.
Halve peppers length wise and remove seeds; fill peppers with cheese mixture.

Place egg substitute (or whisked egg whites) in a shallow dish. Place cornflake crumbs in a separate shallow dish.
Dip stuffed peppers into egg substitute, then coat with cornflake crumbs.
Transfer peppers to prepared baking sheet and coat with cooking spray.
Bake until filling is bubbly and the outside of the peppers begin to brown - about 30 minutes.
Serve hot.

Left photo: jalapeno stuffed with cheese mixture.
Right photo: jalapenos coated with egg, covered with crushed cornflakes, ready for the oven
Serves 8.
Prep time: 12 minutes
Cook time: 30 minutes
WW Points: 2
End result: DELICIOUS!

Source: Weight Watchers