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Thai Peanut Stuffed Jalapeños

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  • Prep 30 min
  • Total 30 min
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Ready in 30 minutes, these jalapeño poppers take on a Thai influence in a standout snack that’s right at home at either casual or dressed-up affairs.
Created Sep 8, 2011
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Ingredients

  • 1 can (26 oz) pickled whole jalapeño chiles, drained, rinsed
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/4 cup packed brown sugar
  • 1/3 cup honey roasted peanuts, finely chopped

Steps

  •  
    1
    With small sharp knife, cut each chile in half, leaving stem on one of the halves. Scoop out seeds; rinse chiles. Drain, cut side down, on paper towel.
  •  
    2
    Meanwhile, place cream cheese in resealable freezer plastic bag; seal. Cut 1/2 inch off one corner of bag; set aside. In small bowl, mix peanut butter and brown sugar. Spoon mixture into another resealable freezer plastic bag; seal. Cut 1/2 inch off one corner of bag.
  •  
    3
    Squeeze bag containing cream cheese to fill each chile half with about 1/2 teaspoon cream cheese; repeat with peanut butter mixture. Dip surface of peanut butter into chopped peanuts. Arrange stuffed jalapeños on platter; serve at room temperature.

Nutrition Information

No nutrition information available for this recipe
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