Serving Size / Yield
- 12 pickled jalapenos
- one 3-oz. package cream cheese, softened
- 1/2 C. shredded cheddar cheese
- 1/4 C. sliced green onion
- 12 pimiento strips
Rinse and drain jalapenos. Slit lengthwise on one side; remove seeds and veins, leaving stem attached. Beat cream cheese until fluffy. Beat in cheddar cheese and green onion. Stuff each pepper with part of the cheese mixture. Arrange on a heatproof serving plate or baking sheet; bake in 350 degree oven for 10 minutes or until cheese melts. Top each pepper with pimiento strip.