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Cheesy Jalapeno Peppers


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 - - - - - - - - - - - - - - - - - -

Yield: 30 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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