12 pickled jalapeno peppers
1 3ounce pkg. cream cheese
1/2 cup shredded sharp cheddar cheese
1/4 cup sliced green onion
12 pimiento strips
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Rinse and drain jalapeno peppers. Slit lengthwise on one side: remove seeds and veins, leaving stem attached. Beat cream cheese till fluffy. Beat in cheddar cheese and green onion. Stuff each pepper with part of the cheese mixture. Arrange on heatproof serving plate or baking sheet: bake in 350*F. oven about 10 minutes or till cheese melts. Top each pepper with a pimiento strip.
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