Pimento cheese–stuffed jalapeños
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Think of this as a Southern-style jalapeño popper. These are stuffed with pimento cheese, a.k.a. Carolina caviar or the pâté of the South. Jalapeño heat can range from tasting mild to blazing hot, so it might be a good idea to take a small taste so you know what you've got. If you do have spicy ones, think about wearing plastic gloves to protect your hands. The cream cheese helps tone down the heat if you get really spicy chiles.
Ingredients
Jalapeño pepper
8 large, halved, seeds and membranes removed
Low fat cream cheese
4 oz, (Neufchâtel), softened
Light mayonnaise
2 Tbsp
Smoked paprika
¼ tsp
Black pepper
¼ tsp, coarsely ground
Roasted red peppers (packed in water)
3 Tbsp, finely chopped
Chopped dill pickle
1 Tbsp, finely chopped
Reduced fat cheddar cheese
1½ cup(s), shredded, thick-shredded
Instructions
1
Preheat oven to 450°F. Line baking sheet with parchment paper. Arrange jalapeño halves, cut-side up, on baking sheet. Using electric mixer, in medium bowl, beat cream cheese, mayonnaise, paprika, and black pepper until blended. Gently fold in red peppers, then pickles, and finally cheddar. Spoon about 2 tbsp cheese filling into each jalapeño half, spreading to edges. Bake until cheese is bubbly and jalapeños have softened, 12 to 15 minutes. Serve warm.
2
Serving size: 2 jalapeño halves
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