Filled Pecan Jalapeños
The perfect blend of sweet, savory, and just the right amount of spice. Creamy cream cheese with crunchy pecans makes for an irresistible texture, and everything is perfectly seasoned.
Yield: 24 halves
Calories: 56kcal
Materials
- 12 medium-large jalapeño peppers
- 8 oz. cream cheese, softened
- 1/2 cup pecans, finely chopped
- 2 green onions, finely chopped
- 1/4 cup salsa (mild to hot)
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1/4 tsp. lemon zest (about 1/2 a lemon)
- 1/2 cup shredded cheese, such as cheddar or Mexican
Instructions
- Preheat oven to 350° and line a large baking sheet with foil or parchment paper.
- Slice the top off each jalapeño, then slice in half lengthwise. Remove seeds and membrane. Place halves on baking sheet. Bake for 30 minutes. Remove from oven and cool for 10 minutes.
- Meanwhile, make the filling. In a medium bowl, stir together the cream cheese, pecans, green onions, salsa, salt, garlic, cumin, and lemon zest.
- Fill the jalapeño halves with spoons or a piping bag. Return filled jalapeños to baking sheet.
- Sprinkle each half with cheese and bake for 10 minutes. Serve warm with a side of Ranch. Enjoy!
Notes
The filling can also be piped onto celery and served chilled -- especially good for anyone sensitive to spice.
Nutrition
Calories: 56kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 102mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.2mg