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Garlic Stuffed Jalapenos


1 large ripe avocado, peeled and mashed
1 package (8 oz) cream cheese, softened
2 whole heads fresh garlic, finely chopped
1 large yellow onion, finely chopped
1/3 to 1/2 large bell pepper, finely chopped
20 to 30 jalapeno peppers, canned in oil

Blend avocado and cream cheese with a fork. Add garlic, onion and bell pepper. Mix thoroughly. Trim stems from jalapeno peppers. Cut in halves lengthwise. Remove seeds. Fill each half with approximately 1 tablespoon of filling. Serve either at room temperature or chilled. Filling may be stored in refrigerator for up to 5 days.

Makes 40 to 60 stuffed jalapenos.




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