Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno | 1 pepper (14g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) package shredded sharp Cheddar cheese
- 1 onion, minced
- 1 tsp ground cumin
- 1 tsp ground cayenne pepper
- 15 fresh jalapeno peppers, halved lengthwise and seeded
- 2 eggs, beaten
- 1/2 tablespoon milk
- 2-3 cups crushed corn flake cereal
Directions
Preheat your oven to 350 degrees F. Lightly grease a medium baking sheet, or line it with foil.
In a medium bowl, mix together the cream cheese, cheddar cheese, onion, and spices. Next, stuff jalapeno halves with the mixture.
Whisk together the eggs and milk in a small bowl, and place your crushed corn flake cereal in a separate small bowl.
Dip each stuffed jalapeno half into the egg and milk mixture before then rolling them in the corn flake cereal to coat each one.
Arrange the peppers in a single layer on your prepared baking sheet, and bake them in the preheated oven for about 30 minutes, or until the filling is bubbly and lightly browned.