Recipe: TEXAS STUFFED JALAPENOS
Ingredients
- 1 11oz. can of whole, pickled jalapeno peppers (approx. 12 peppers) sliced in half and seeded
- 1 8 oz. cream cheese, softened
- 1/3 cup finely shredded Colby Jack or Cheddar cheese
- 1/4 cup pecans, finely chopped
- 2 tbsp. green onion, finely chopped
- 3 tbsp. milk
- Salt to taste
Preparation
Whip cream cheese and milk until fluffy. Fold in pecans, cheese and green onion. Fill jalapenos using a spoon or pastry bag.
Serving Size
Serves 12
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