Slice pickled Jalapeño pepper in half, fill with store-bought herbed garlic cheese and sprinkle with chopped pecans for an easy, 3-ingredient appetizer. You can make these a day ahead and keep chilled until serving time.


  • Whole pickled Jalapeño peppers
  • Spreadable garlic-and-herb cheese, softened
  • Chopped toasted pecans


  1. Cut peppers in half lengthwise; remove and discard seeds and membranes. Pipe softened cheese into each pepper half. Press peppers, cheese sides down, into chopped toasted pecans. Cover and chill up to 1 day.

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