January 7, 2009

Cream Cheese Stuffed Jalapenos

This isn't an exact recipe so feel free to make as many as you want. This is just the amount that I made for our recipe group:

12 Jalapenos (makes 24 total)
2- 8 oz. containers cream cheese with chives and onions
freshly grated Parmesan cheese

Cut the jalapenos in half length-wise and scrape out all the seeds and the vein (that is where the heat comes from). I used a small melon-baller to scrape out the seeds. Then spread the cream cheese into each jalapeno and sprinkle with Parmesan cheese. I didn't use all of the cream cheese. Bake at 375 for 15 to 20 minutes.

*Jalapenos can burn the skin so be sure to wear gloves while preparing these... and don't touch your eyes or face!

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