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


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

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