18 jalapeno peppers, cut in half lengthwise
1 garlic clove, pressed
1 8 ounce package fat-free cream cheese, softened
1 cup reduced fat shredded sharp cheddar cheese
1/4 cup fat free mayonnaise
1/2 teaspoon dried oregano leaves
2 egg whites
1 tablespoon skim milk
3 cups corn flake cereal, crushed
Salsa (optional)

Preheat oven to 350 degrees. Cut each pepper in half lengthwise. Remove seeds and membranes. Press garlic through press into a small bowl. Add cream cheese, cheddar cheese, mayonnaise and oregano, mixing well. Fill each jalapeno half with cheese mixture, using about 1 tablespoon in each. Lightly whisk egg whites and milk together. Finely crush corn flakes in sealed plastic bag. Dip each pepper half into egg mixture, then into corn flake crumbs to coat. Place pepper halves, filled sides up, on baking stone. Spray peppers with vegetable oil. Bake 30 minutes or until peppers are tender. Serve with salsa if desired.