Jalapeño Poppers

Another great (I think) recipe from my online friend Dee. She says they are world famous in Jacksonville, NC. I haven't been able to find jalapeños large enough here in Sweden. I'll have to try them, is there large jalapeños in stores in Logan?

Lots and lots of jalapeños. (Dee uses 50)
2 packages fat free Philadelphia cream cheese (or regular cream cheese)
1 cup low-fat shredded cheddar cheese (or regular cheddar cheese)
1 cup low-fat shredded mozzarella cheese (or regular mozza cheese)
about 1/3 of a bunch of cilantro, finely chopped
2-3 cups corn flakes or fiber one bran cereal, crushed (use food processor)
1 cup egg beaters (or regular eggs)
salt, pepper, garlic salt, cumin, paprika
non-stick cooking spray


Cut the jalapeños in half and use a spoon to scrape the seeds out. I advise wearing a latex glove in your pepper-holding hand. Set the peppers aside.

In a bowl, mix the cream cheese, cheese, and cilantro. It helps if you leave the cream cheese out overnight to soften it. Then, add pepper and garlic salt to taste. Put the mixture into a large plastic bag and cut out one corner to make a piping bag, and then squeeze a goodly sized amount of cheese on each jalapeño half. Use your fingers to mush the cheese mixture into the peppers so that it doesn't fall out when you're coating them.

In a plastic bag, mix the crushed up cereal (get it into the tiniest pieces you can either by crushing it with a rolling pin or using a processor) and 3 tablespoons of cumin and 2 tablespoons of paprika with pinches of salt and pepper. Dip each of the jalapeños into the egg batter, then coat them with the cereal mixture and place on a large baking sheet that has been covered in non-stick spray.

Preheat the oven to 375 degrees. When all your peppers are spread out on the tray(s) spritz the tops with more non-stick spray, and then bake for 8 - 10 minutes, until the cereal starts to get a dark golden brown color. Pull out, cool down, and eat - so delicious!!