Shelly's Recipe

CHEESE-STUFFED JALAPENOS

Category: Hot

1 (8 oz) pkg cream cheese, cubed
1 cup shredded sharp cheddar cheese and Monterey Jack cheese
6 bacon strips, cooked and crumbled
1/4 tsp salt, garlic powder and chili powder
1/4 cup mayonnaise
1 garlic clove, minced
1/2 tsp dried oregano
18 jalapeno peppers (about 3 inch long), halved lengthwise and seeded*
2 egg whites
1 tbsp milk
1-1/2 cups crushed cornflakes
Sour cream, onion dip or ranch salad dressing

In a small mixing bowl, combine the first 11 ingredients; beat until blended. Spoon mixture into a zip-lock baggie and snip the corner of one side and then squeeze the mixture 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 nonstick cooking spray. Bake, uncovered, at 300 for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Serves 8