Stuffed Pickled Jalapeno Peppers

Ingredients:

1 lb (450 g) pickled whole jalapeno peppers

1 pkg. 8 oz. (240 g)  cream cheese, room temperature

3 eggs, hard boiled 

1 garlic clove, minced

1 tablespoon onion, finely chopped 

5 tablespoons mayonnaise

Salt to taste


Preparation:
  • Remove veins and seeds from each jalapeno pepper. 
  • In a small bowl blend the cream cheese, garlic, hard boiled eggs, and mayonnaise. 
  • Stir in the onion and salt to taste. 
  • Stuff each pepper with cheese mixture.
  • Refrigerate for about 2 hours before serving.

  • Makes about 6 to 8 servings.




Real Cooking


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