Jalapenos Rellenos
12 pickled jalapeno peppers, 1 3-ounce package cream cheese, softened, 1/2 cup shredded sharp cheddar cheese (2 ounces), 1/4 cup sliced green onion, 12 pimento strips
Rinse well and drain jalapeno peppers. Slit lengthwise on one side; remove seeds and veins, leaving stem attached. Beat cream cheese till fluffy. Beat in cheddar cheese and green onion. Stuff each pepper with part of the cheese mixture. Arrange on heatproof serving plate or baking sheet; bake in 350 degree oven about 10 minutes or till cheese melts. Top each pepper with a pimento strip. Makes 12.
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