Cheesy Jalapeno Peppersappetizers 11 ounces jar pickled jalapeno peppers; drained 8 ounces package cream cheese; softened 1/2 small onion; grated 4 slices bacon, cooked, drained; and crumbled 1 dash celery salt pitted olives; sliced (optional) pimiento-stuffed olives; sliced (optional) pimiento strips; (optional) cooked crumbled bacon for garnish; (optional) Rinse peppers and remove stem end. Cut peppers in half lengthwise and remove seeds. (Wear rubber gloves when working with peppers) Beat cream cheese until fluffy; stir in onion, 4 slices crumbled bacon, and celery salt. Spread each jalapeno pepper half with cream cheese mixture; garnish with olives, pimiento, or additional crumbled bacon, if desired. Yield: about 2-1/2 dozen. From Margot Foster of Texas, in September, 1980 "Southern Living". Posted to the BBQ List by Carey Starzinger on Mar 27, 1996 |
