For an easy appetizer, fill pickled jalapeños with garlic-and-herb cheese. Top with toasted pecans, and you’re ready to entertain!
- Whole pickled Jalapeño peppers
- Spreadable garlic-and-herb cheese, softened
- Chopped toasted pecans
- 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.