melissa-dallas
Well-known member
If you think about the affinity between chiles & eggs they will make sense to you, although people usually can't identify the egg - they just think they taste very rich.. The recipe calls for canned jalapenos soaked in ice water, but I have done them with fresh ones with the veins & seeds cut out. I have done this as a spread instead of stuffing peppers - I just add some diced peppers to the stuffing mixture.
1 lb. can of whole jalapenos, split in half, seeds scooped out & soaked in ice water for an hour then drained on paper towels.
1 8 oz. pkg cream cheese, softened.
2 hard boiled eggs, finely mashed with a fork
1/2 tsp garlic salt ( I used regular salt & half of a small clove of garlic put through a crusher)
Mix cream cheese, eggs & seasoning well. Stuff or pipe in peppers. Serve cold. Can be garnished with paprika, a dash of salad seasoning or I like to dip the tops in finely shredded cheese.
1 lb. can of whole jalapenos, split in half, seeds scooped out & soaked in ice water for an hour then drained on paper towels.
1 8 oz. pkg cream cheese, softened.
2 hard boiled eggs, finely mashed with a fork
1/2 tsp garlic salt ( I used regular salt & half of a small clove of garlic put through a crusher)
Mix cream cheese, eggs & seasoning well. Stuff or pipe in peppers. Serve cold. Can be garnished with paprika, a dash of salad seasoning or I like to dip the tops in finely shredded cheese.