I have allergies and can't eat many premade items from the grocery store so I came up with this version instead. I make these in the summer when peppers are plentiful. Just follow the recipe but don't bread them and freeze. You can bread them easily when they are frozen and pop in the oven all year long. My entire family requests these all the time! If you prefer a milder version you can also use Anaheim peppers or any of your choosing. Since they are baked and not fried they are also healthier for you!
1Preheat oven to 350º and grease lightly a baking sheet.
2In a medium bowl mix together the cream cheese, cheddar cheese, and mayonaise. Halve the jalapeno peppers lengthwise and remove the seeds. Stuff the peppers with the cream cheese mixture. If you are going to freeze them you can place on baking sheet and place in freezer until frozen and them package them after they freeze. When you are ready to eat them dip each pepper into your eggs that have been beaten and roll in the crushed corn flakes to coat. Arrange on a baking sheet with the pepper side down. Bake in preheated oven 30 minutes or until bubbly and lightly browned.