Stuffed Jalapeños with Cheese and Pimento
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This appetizer is for serious spicy food lovers. Ripe red jalapeños are filled with a mixture of cream cheese and pickled pimento peppers and baked in the oven. For a more interesting look, leave the stems on when you remove the seeds.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 jalapeno pods
- 170 g softened cream cheese
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Recipes with similar ingredients: jalapeno pepper, cream cheese, pimento pepper
Cooking the dish according to the recipe:
- Mash 170g softened cream cheese with sliced ricotta cheese and 2 tbsp finely chopped pimento pepper.
- Spread the filling on 8 halved, seeded red jalapeños and arrange them on a baking sheet. Sprinkle with crushed butter crackers. Bake at 350°F (190°C) until golden brown and the cheese is melted, 15-20 minutes.
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