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Ingredientes
- 11 x To 14 ounce can pickled jalapeno peppers, whole and
- Â Â Liquid removed
- 1 x 8 ounce pkg cream cheese, softened
- 2 x Large eggs, boiled
- 1/4 tsp Garlic salt
- 1 Tbsp. Finely minced onion
- 4 Tbsp. Mayonnaise
Direcciones
- Cut each jalapeno pepper in half lengthwise and remove veins and seeds. In a small bowl blend the cream cheese, Large eggs, and mayonnaise. Stir in the onion and garlic salt to taste. Stuff pepper halves with cheese mix.
- Refrigeratebefore serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 6 servings | |
| Calories 223 | |
| Calories from Fat 197 | 88% |
| Total Fat 22.36g | 28% |
| Saturated Fat 8.88g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 193mg | 8% |
| Potassium 79mg | 2% |
| Total Carbs 1.92g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.46g | 1% |
| Protein 4.34g | 7% |
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