“Happy Cinco de Mayo! These appetizers are always a hit. The cream cheese really offsets the jalapeno flavor nicely. I usually double.”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 16 ounces canned jalapeno peppers, rinsed and drained
  • 8 ounces cream cheese, softened
  • 2 eggs, hard-boiled, peeled and chopped
  • 12 teaspoon garlic salt
  • 1 teaspoon salad dressing mix

Directions

  1. Cut off stems of jalapenos. Cut down center lengthwise and remove seeds and membranes.
  2. Combine remaining ingredients.
  3. Pipe cream cheese mixture into jalapenos.

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