Cheese Stuffed Jalapeno Peppers

I searched for the perfect recipe in several places online but ended up combining a few different recipes I found and this is what I came up with. I love the chopped nuts and the hit of cumin and garlic. These are even good reheated in the toaster oven the next day. Great for get-togethers, they will disappear!

12 medium sized jalapeno peppers
1/3 cup chopped pecan (not too small)
4 oz cream cheese, softened
4 oz sharp cheddar cheese, grated
1/4 t. cumin
1/4 t. garlic powder
salt & black pepper
1 T. melted butter
bread crumbs

Cut tops off jalapenos and discard, cut jalapenos lengthwise & remove seeds and ribs.

Mix cream cheese, cheddar cheese, spices and nuts in a bowl. Mix bread crumbs and melted butter in a separate small bowl. Preheat oven to 375 degrees F.

Spoon cheese mixture into each pepper half, dip top in bread crumbs and bake on baking sheet about 20 minutes or until golden brown on tops.

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