Serves: 5
Total Calories: 276
Cut jalapeños in half lengthwise. Remove seeds and devein. Set aside. In a medium bowl, combine all ingredients except pecans, onion, and cilantro. Beat with electric mixer until smooth. Stir in pecans and onion. Stuff jalapeños with cream cheese till slightly rounded. Cover and refrigerate at least 8 hours. Serve sprinkled with cilantro.
This Stuffed Jalapeño Chile Peppers recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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