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Stuffed Jalapenos


12 pickled jalapeno chilies
1 (3 oz.) pkg. softened cream cheese
1/2 cup (2 oz.) shredded sharp Cheddar cheese
1/4 cup sliced green onions
12 pimento strips

Rinse and drain jalapenos. Slit lengthwise on one side. Remove seeds and veins, leaving stem attached. Beat cream cheese until fluffy. Beat in Cheddar cheese and green onion. Stuff each pepper with part of mixture. Arrange on heatproof serving plate or baking sheet. Bake at 350 degrees for 10 minutes, or until cheese melts. Top each pepper with a pimento strip.

Makes 12 appetizers.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.