Pecan-Stuffed Pickled Jalapeños

Pecan-Stuffed Pickled Jalapeños
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.

Yield:

Recipe from


Ingredients

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

Preparation

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.

Note:

November 2009