Lunch: Pecan-Stuffed Pickled Jalapeños Recipe | MyRecipes
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
Instructions
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.
Reviews
Add a review for Pecan-Stuffed Pickled Jalapeños Recipe | MyRecipes

Nutrition Facts
Serving Size: 0
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |