INGREDIENTS
12
jalapeño peppers, sliced in half lengthwise
4 1/2 oz
light cream cheese
5
medium scallions, green part only, sliced
2 oz
shredded low fat sharp cheddar (I used Cabot 50%)
1/2 cup
egg beaters or egg whites, beaten
crumbs*
1/8 tsp
paprika
1/8 tsp
garlic powder
1/8 tsp
chili powder
salt and fresh pepper
spray oil