Whether from your garden or your farmers' market, jalapenos are plentiful this time of year. With the fresh produce plentiful, we're a fan of this healthier version of jalapeno poppers.
Baked instead of fried, these poppers give you the same great flavors with a little less guilt. They make a great appetizer for any casual dinner setting or party. Your friends and family will love that you took the time to make these tasty bites!
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) package shredded sharp Cheddar cheese (Try St. Louis' AgriMissouri member Hautly Cheese Company's Extra Sharp Chunk Cheddar)
- 1/4 cup mayonnaise
- 15 fresh jalapeno peppers, halved lengthwise and seeded
- 2 eggs, beaten
- 1/2 tablespoon milk
- 1 1/2 cups crushed cornflake cereal
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
- In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
- Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
- Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
- Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.
Recipe and photo from Allrecipes.com
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