Title: Stuffed Jalapeno Peppers
Categories: Appetizer Mexican
Yield: 6 Servings

11		To 14 oz can pickled jalapeno peppers, whole and
		Drained
1		8 oz pkg cream cheese, softened
2		Eggs, boiled
1/4	ts	Garlic salt
1	tb	Finely chopped onion
4	tb	Mayonnaise

Cut each jalapeno pepper in half lengthwise and remove veins and seeds. In a small bowl blend the cream cheese, eggs, and mayonnaise. Stir in the onion and garlic salt to taste. Stuff pepper halves with cheese mixture. Chill before serving.

From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 7/92

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