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Jalapenos with Olive-Cream Filling
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1 package (8 ounces) cream cheese, softened
1/4 cup chopped pimiento-stuffed olives
2 tablespoons olive juice
16 large jalapeno peppers, halved lengthwise and seeded
In a small bowl, combine the cream cheese, olives and olive juice. Spoon about 2
teaspoons into each jalapeno half. Serve immediately or refrigerate.
Yield: 32 appetizers.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |