Stuffed Jalapeño Peppers
These little peppers are super spicy. Serve them at the beginning of a Mexican meal.
- 12 small jalapeños
- 1 (3-ounce) package low-fat cream cheese, softened
- 1 tablespoon lemon juice
- ¼ cup Super Spicy Salsa
- 1 teaspoon chopped fresh oregano
Cut jalapeños in half lengthwise. For a milder taste, remove membranes and seeds. Set aside.
In small bowl, combine cream cheese with lemon juice; beat until fluffy. Add salsa and oregano and mix well.
Using a small spoon, fill each jalapeño half with the cream cheese mixture.
Serve immediately or cover and chill for up to 8 hours before serving.
Fat: 2.70 grams
Saturated fat: 1.60 grams
Dietary fiber: 1.03 grams
Sodium: 51.15 mg
Cholesterol: 7.94 mg
Working with Hot Peppers
You must be very careful when working with hot peppers like jalapeños, Scotch bonnet, and habaneros. Capsaicin is the ingredient that gives peppers their heat; it's also an ingredient in pepper spray! Use gloves when working with peppers and never, ever touch your face, especially your eyes, until you have removed the gloves and thoroughly washed your hands.