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Stuffed Jalapeno Peppers

Contributed by: Chris WebAdmin. of

From: "Celebrate San Antonio: A Cookbook" by the San Antonio Junior Forum, 1986.


  • 11 to 14 oz can pickled jalapeno peppers, whole and drained
  • 1 - 8 oz pkg cream cheese, softened
  • 2 eggs, boiled
  • 1/4 teaspoon garlic salt
  • 1 tablespoon finely chopped onion
  • 4 tablespoon mayonnaise


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.

Serving Size: Makes 6 servings

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