Pecan-Stuffed Pickled Jalapeños |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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