Total TimePrep/Total Time: 10 min.
Makesabout 20 appetizers
- 2 jars (11-1/2 ounces each) whole jalapeno peppers, drained
- 1 package (8 ounces) cream cheese, softened
- Cut a slit along one side of each pepper. Remove seeds; rinse and dry. Fill the inside of each with about 2 teaspoons of cream cheese.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts3 each: 127 calories, 12g fat (7g saturated fat), 36mg cholesterol, 96mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 3g protein.
Aug 12, 2011
I would also roast or bake the jalapenos. I would add some shredded cheddar cheese and maybe some onions or garlic to the cream cheese. Maybe add salsa as a side dip. I would definitely use fresh jalapenos from the store if not from the garden.
Nov 24, 2010
I would roast the Jalapenos or any chile in the oven first and I might add a Tablespoon or two of salsa (blended smooth) to the cream cheese. I'm going to try it.
Jul 14, 2010
Try instead of pickled jalapenos, try fresh ones. proceed as stated in the recipe here and fill with softened cream cheese, then wrap a slice (or 1/2 slice) around the pepper.Bake in 350 to 400 oven until bacon is crisp.
Feb 8, 2009
Try with fresh Jalapeno or with Habeneros(sp) and try peanut butter also. its wounds weird but it is great