| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Appetizers, Mexican |
6 |
Servings |
INGREDIENTS
| 11 |
|
To 14 oz can pickled jalapeno peppers, whole and |
|
|
Drained |
| 1 |
|
8 oz pkg cream cheese, softened |
| 2 |
|
Eggs, boiled |
| 1/4 |
ts |
Garlic salt |
| 1 |
tb |
Finely chopped onion |
| 4 |
tb |
Mayonnaise |
INSTRUCTIONS
Cut each jalapeno pepper in half lengthwise and remove veins and seeds. In
a small bowl blend the cream cheese, eggs, and mayonnaise. Stir in the
onion and garlic salt to taste. Stuff pepper halves with cheese mixture.
Chill before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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