Pecan-Stuffed Pickled Jalapeños

For an easy appetizer, fill pickled jalapenos with garlic-and-herb cheese. Top with toasted pecans, and you're ready to entertain!

Slice pickled jalapeno 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 $

Direction:

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.

Southern Living
NOVEMBER 2009

Bacon Wrapped Jalapenos Poppers

 

Ingredients:

6 fresh jalapeno peppers (halved lengthwise and seeded)
1 (8 ounce) package cream cheese
12 slices bacon

Directions:

Step 1: Pre-heat an outdoor grill to high heat. Spread the cream cheese into the jalapeno halves. Wrap bacon around the stuffed jalapenos and secure with a toothpick.

Step 2: Place onto the grill and cook until the bacon is crispy.