Whenever we need something for a get-together, we take these jalapenos.
—KRISTAL & SEAN PETERSON WALKER, LA
START TO FINISH: 25 MIN. • MAKES: 32 APPETIZERS
1 package (8 ounces) cream cheese, softened
1/4 cup chopped pimiento-stuffed olives
2 tablespoons olive juice
16 large jalapeno peppers, halved lengthwise and seeded
In a small bowl, combine the cream cheese, olives and olive juice. Spoon about 2 teaspoons into each jalapeno half. Serve immediately or refrigerate.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.