Ready in 30 minutes, these jalapeño poppers take on a Thai influence in a standout snack that’s right at home at either casual or dressed-up affairs.
can (26 oz) pickled whole jalapeño chiles, drained, rinsed
oz (half of 8-oz package) cream cheese, softened
cup creamy peanut butter
cup packed brown sugar
cup honey roasted peanuts, finely chopped
With small sharp knife, cut each chile in half, leaving stem on one of the halves. Scoop out seeds; rinse chiles. Drain, cut side down, on paper towel.
Meanwhile, place cream cheese in resealable freezer plastic bag; seal. Cut 1/2 inch off one corner of bag; set aside. In small bowl, mix peanut butter and brown sugar. Spoon mixture into another resealable freezer plastic bag; seal. Cut 1/2 inch off one corner of bag.
Squeeze bag containing cream cheese to fill each chile half with about 1/2 teaspoon cream cheese; repeat with peanut butter mixture. Dip surface of peanut butter into chopped peanuts. Arrange stuffed jalapeños on platter; serve at room temperature.
Look for jalapeños that say “en escabeche” on the label. This means they are pickled in a liquid of vinegar, onions and carrots. Some brands may not include this on the label, so just check the ingredient list on the can.
Try these warm. Prepare as directed; place on broiler pan in between indents to prevent the stuffed jalapeños from rolling while baking. Bake at 350°F 10 minutes or until warm. Cool slightly before eating.
The small end of a small melon baller works wonderfully to remove the seeds and hollow out the inside of the chiles.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- 4 1/2%
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.