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Ingredientes
- 24 x jalapeno chile peppers,pickled or possibly fresh cut in half, seeded
- 3 ounce cream cheese softened
- 3 ounce Kraft Old English Cheese Spread
- 1/4 c. blue cheese crumbled
- 2/3 c. minced pecans
Direcciones
- If using pickled peppers, drain and pat dry. Use rubber gloves when working with warm peppers. Combine cream cheese, cheese spread, blue cheese and pecans. Fill jalapeno halves with the cheese mix. Cover and refrigeratefor 1 hour before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 12 servings | |
| Calories 76 | |
| Calories from Fat 61 | 80% |
| Total Fat 7.03g | 9% |
| Saturated Fat 3.02g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 178mg | 7% |
| Potassium 47mg | 1% |
| Total Carbs 1.45g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.84g | 1% |
| Protein 2.17g | 3% |
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