Stuffed Jalapeno Peppers
Contributed by: Chris WebAdmin. of RecipesNow.com
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