Cornflakes add a slightly sweet crunch to these fiery poppers. Want less spice? Replace jalapeños with mini bell peppers.
1/2 (8 oz) pkg cream cheese, softened
1/4 cup shredded cheddar cheese
1/2 tsp garlic powder
1 cup cornflakes
1/2 cup panko bread crumbs
1/2 tsp smoked paprika
2 large eggs
Preheat the oven to 400°F. Halve the jalapeños lengthwise and remove the seeds.
In a large bowl, stir together the cream cheese, Cheddar, and garlic powder. Season with salt. In a food processor, pulse the cornflakes, panko, and paprika until fine crumbs form. Transfer cornflake mixture to a shallow dish.
Place jalapeños cut sides up on a parchment-lined baking sheet. Divide cream cheese mixture between jalapeños (about 2 tsp cheese for each). In a small bowl, whisk the eggs. Dip each filled jalapeño in the egg and then in cornflake crumbs, patting to adhere. Return to baking sheet, cut side up.
Spray the jalapeños with cooking spray and bake 15 min., until golden brown.