1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/2 cup egg substitute
2 tablespoons all-purpose flour
2/3 cup dry breadcrumbs
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon paprika
How to Make It
Preheat oven to 400°.
Drain jalapeños. Cut 1/4 inch off stem ends of peppers, reserving stem ends. Carefully remove membranes and seeds, leaving peppers intact.
Combine cheeses in a small bowl. Spoon cheese mixture into a zip-top plastic bag; seal. Carefully snip off one bottom corner of bag. Pipe cheese mixture evenly into peppers; replace stem ends, pressing gently to seal.
Combine egg substitute and flour in a small bowl, stirring with a whisk. Combine breadcrumbs, garlic powder, salt, and paprika in a shallow bowl.
Working with one pepper at a time, dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining peppers, egg mixture, and breadcrumb mixture. Return peppers, one at a time, to egg mixture; dredge in breadcrumb mixture. Place peppers on a baking sheet coated with cooking spray. Lightly coat peppers with cooking spray.
Bake peppers at 400° for 15 minutes or until lightly browned.
Yummy and gooey and indulgent, but a little too spicy for my taste (of course I should have known better, working with jalapenos!) I would rather use the same cheese stuffing and breadcrumb coating on something less fiery, like button mushrooms.
This recipe is a little tedious, but I love the result. The recipe does say "pickled" AND "whole" jalapenos, but I have never used pickled jalapenos, only fresh ones. I cook them in the oven a little before, then cut the tops off (save them to put back on later) and cut out the membranes and seeds with a sharp knife. They are delicious!
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