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Ingredients:
11 to 14 oz can pickled jalapeno peppe, rs, whole a
1 drained
1 8 oz pkg cream cheese, softened
2 eggs, boiled
1/4 tsp garlic salt
1 tbsp finely chopped onion
4 tbsp mayonnaise
Instructions:
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.
Servings: 6
Watermelon --it's a good fruit. You eat, you drink, you wash your face. Enrico Caruso
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Stuffed Jalapeno Peppers Recipe brought to you by Mexican Recipes To-Go
