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Stuffed Jalapeños are my go to appetizer when heading to a party or boat bash like this past weekend.  These are easy to make, travel well and are so scrumptious.

Stuffed Jalapeños

Stuffed Jalapeños are my go to appetizer when heading to a party or boat bash like this past weekend. These are easy to make, travel well and are so scrumptious.
Print Recipe Pin Recipe
Prep Time 45 minutes
Refrigerate 2 hours
Total Time 45 minutes
Servings: 20 people
Course: Appetizer
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pound Sharp Cheddar Cheese shredded
  • 6 oz Slivered Almonds
  • 1 bunch Green Onions chopped
  • 1 jar Real Bacon Bits Or 4-5 slices of bacon cooked and crumbled
  • 1 jar Hellmann's Mayonnaise 16 ounces
  • 2 cans Whole Mild Pickled Jalapeños 26 ounce cans

Method
 

  1. Combine first five ingredients; cheese, almonds, green onions, mayonnaise, and bacon bits. 
  2. Slice jalapeños in half and remove the seeds.
  3. Using gloves, put the stuffing mix into the jalapeño and press firmly.  
  4. Refrigerate overnight or at least a few hours. Serve and enjoy.

Notes

You can substitute 4-5 slices of real bacon, cooked and crumbled. Also, you can substitute sour cream, cream cheese and/or plain yogurt for the mayonnaise. Also, any brand of whole pickled jalapeños will work, but make sure you wear gloves. It will protect your hands and will also be easier to stuff the jalapeños.