I’ve been on a spicy kick lately… and since jalapeno is on my mind, here are two of my most favorite jalapeno inclusive appetizers:
Remember the Jalapeno Cranberry Sauce?
It is divine over a block of room temperature cream cheese. It looks so pretty on a white serving piece and garnished with fresh chopped cilantro. Its perfect with a sturdy cracker, like Wheat Thins.
Cream Cheese Stuffed Jalapenos. These babies pack a delightful punch and are super easy to assemble! No cooking required!
I use canned pickled jalapenos. If you’re feeling adventurous you can try fresh!
Wearing gloves, slice each jalapeno in half, long ways. De-vain and de-seed jalapenos with a knife or with your thumb.
Rinse and dry each jalapeno half.
In a bowl, combine a block of room temp/slightly soft cream cheese and chopped pecans.
I prefer to chop the pecans myself because then I get the pecan “dust” and I think it tastes good in the cream cheese.
Using a zip-top baggie like a piping bag (stuff the cream cheese concoction in the baggie and cut a corner open – about an inch wide opening works well), fill each jalapeno half with the cream cheese goodness.
Although they look amazing lined up like little jalapeno soldiers on a gorgeous serving piece, they are also perfect just piled on a platter ready to be gobbled up! Do not put them on anything with a metallic surface – the acidic acid in the jalapenos will tarnish the metal. Or, if you accidentally ruin a favorite platter, just make it your devoted stuffed jalapeno platter (not that I speak from experience or anything…:) )