Ingredients
-
18
-
1
-
2
-
1
-
1
-
1
-
2
-
1/2
-
1/2
-
-
-
-
-
-
Directions
Stuff’d Jalapeno Chile Peppers, Try ’em you’ll like ’em From Sassy Southwest Cooking , These are absolutely delicious! I baked mine, however (400 degrees for about 25 min) The sweetness of the red jalapenos makes for a wonderful aftertaste I made these with and without the seeds and also with both green and red jalapenos The red jalapenos without the seeds are the best! I’ve made these 3 times in the past month! Perfect for a Sunday afternoon nibble! I imagine some white wine pinot grigio perhaps, would go wonderfully with these if I try it I’ll post again Thanks for this recipe!, Try ’em you’ll like ’em From Sassy Southwest Cooking
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut Jalapenos in Half Lengthwise. |
|
2
Done
|
Remove Seeds and Devein. Set Aside. |
|
3
Done
|
in a Medium Bowl, Combine All Ingredients Except Pecans, Onions and Ciloantro. |
|
4
Done
|
Beat With an Electric Mixer Until Smooth. |
|
5
Done
|
Stir in Pecans and Onions. |
|
6
Done
|
Stuff Jalapenos With Cream Cheese Until Slightly Rounded. |
|
7
Done
|
Cover and Refrigerate at Least 8 Hours. |
|
8
Done
|
Serve Sprinkled With Cilantro. |
|
9
Done
|
Note: It's Important to Wear Gloves When Working With Jalapeno Peppers. |
