| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Peppers, Ethnic | 30 | Appetizers | |
INGREDIENTS
| 11 | oz | Jar pickled jalapeno peppers ;drained |
| 8 | oz | Package cream cheese; softened |
| 1/2 | sm | Onion; grated |
| 4 | sl | Bacon; cooked, drained, and crumbled |
| 1 | ds | Celery salt |
| Pitted olives; sliced (optional) | ||
| Pimiento-stuffed olives; sliced (optional) | ||
| Pimiento strips (optional) | ||
| Cooked crumbled bacon optional |
INSTRUCTIONS
Rinse peppers; remove stem end. Cut peppers in half lengthwise; remove seeds. (Wear rubber gloves when working with peppers) Beat cream cheese until fluffy; stir in onion, 4 slices crumbled bacon, and celery salt. Spread each jalapeno pepper half with cream cheese mixture; garnish with olives, pimiento, or additional crumbled bacon, if desired. Yield: about 2-1/2 dozen. From Margot Foster of Texas, in September, 1980 "Southern Living". Typos by Jeff Pruett, dictating. Posted to bbq-digest by johncartlidge@lucent.com on Mar 24, 1998
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