- 3 ounces fat-free Cheddar cheese, shredded
- 6 ounces fat-free Monterey Jack cheese, shredded
- 10 large jalapeno peppers, sliced in half and seeded
- 4 eggs
- 1 (8 ounce) can evaporated fat-free milk
- 1/4 cup flour
- 1/4 teaspoon black pepper
- Mix the cheeses and spread evenly among the pepper halves. Place them on a cookie sheet coated with nonstick spray.
- In a medium bowl, mix together the eggs, milk, flour, and pepper. Pour the mixture into the peppers and bake, uncovered, for 45 minutes or until the eggs are no longer runny.
- Top with salsa.