Delia's Stuffed Jalapenos
Tammy Lobb
ingredients
- 1/4 cup mayonnaise
- 1 (3 oz.) cream cheese, softened
- 3 garlic cloves or 3/4 teaspoon minced garlic
- 1/4 cup chopped parsley
- 6 – 8 drops Tabasco
- 1 (2 oz.) jar pimentos, undrained
- 3 cups finely shredded sharp cheddar cheese
- 1 (32 oz.) can pickled, whole jalapenos - drained
- 1 cup finely chopped pecans
directions
- 1
Combine first five ingredients in blender or processor until smooth. Remove mixture from blender and add pimentos and cheese. Refrigerate for 5 hours.
- 2
Drain the jalapenos and slice lengthwise, leaving the stems on them. Turn them upside down and drain on a paper towel.
- 3
Stuff them with the cheese mixture. You will have mixture left over which is good on crackers.
Source: Betsy Langston
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