Jalapeno Poppers

I found this recipe on WeightWatchers.com and am super happy I did. I made these as an appetizer/side with dinner last night and was not disappointed. Good think my husband already removed his from the pan, or I would have been tempted to eat his too!

Ingredients

Non-stick cooking spray
1/2 cup low-fat shredded cheese (You choose. The recipe said cheddar, but I only had
mozzarella and a fiesta blend in the fridge, so I used half of each).
1/4 cup low fat cream cheese or Neufchatel cheese
1 tbsp fat-free mayonnaise
8 small jalapeno peppers or 4 medium to large ones
1/4 cup fat-free egg substitute (or if you don't have any, one egg mixed with a couple splashes
of water. This will change the nutritional info though)
7 tbsp cornflake crumbs (cornflakes crushed)


Directions

-Preheat oven to 350 degrees
-Coat baking sheet with cooking spray
-In a medium bowl, combine shredded cheese, cream cheese, and mayo. Mix well and set aside.
-Cut peppers in half length wise. Remove seeds and membranes. Leave some if you want more heat. DO NOT TOUCH YOUR EYES. If you are afraid you will absentmindedly, you may want to wear gloves.
-Fill peppers with cheese mixture.
-Place egg in shallow dish and cornflakes in another shallow dish.
-Dip peppers in egg, both sides, and then roll the pepper in corn flakes. Place completed pepper on baking sheet.
-Bake for about 30 minutes, until filling begins to brown and/or bubble over.

Nutritional Information
This is for 8 servings, regardless of pepper size. Each serving has about 55 calories, 3 g fat, .4 g fiber, 3.2 g protein