Stuffed jalapeno peppers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 11 | To 14 oz can pickled jalapeno peppers, whole and | |
| Drained | ||
| 1 | 8 oz pkg cream cheese, softened | |
| 2 | Eggs, boiled | |
| ¼ | teaspoon | Garlic salt |
| 1 | tablespoon | Finely chopped onion |
| 4 | tablespoons | Mayonnaise |
Directions
Cut each jalapeno pepper in half lengthwise and remove veins and seeds. In a small bowl blend the cream cheese, eggs, and mayonnaise.
Stir in the onion and garlic salt to taste. Stuff pepper halves with cheese mixture. Chill before serving.
From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 7/92
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