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Pecan-Stuffed Pickled Jalapeños

Pecan-Stuffed Pickled Jalapeños
Yield
Slice pickled jalapeño pepper in half, fill with store-bought herbed garlic cheese and sprinkle with chopped pecans for an easy, 3-ingredient appetizer. You can make these a day ahead and keep chilled until serving time.

Ingredients

  • Whole pickled jalapeño peppers
  • Spreadable garlic-and-herb cheese, softened
  • Chopped toasted pecans

How to Make It

  1. Cut peppers in half lengthwise; remove and discard seeds and membranes. Pipe softened cheese into each pepper half. Press peppers, cheese sides down, into chopped toasted pecans. Cover and chill up to 1 day.