Chipotle pimento stuffed jalapenos

Remember how excited I was about the Homesick Texan cookbook? I started with the Chipotle Pimento Cheese.

It was amazing on chips.








It was amazing on celery.








And even though it was too fabulous as a dip, I used it to stuff some jalapenos. And it was – as you can imagine – amazing.

Chipotle pimento stuffed jalapenos (just ever so slightly adapted from the Homesick Texan cookbook due to ingredients I was lacking)

  • 1 C cheddar, shredded
  • 1 C Monterrey Jack, shredded
  • 1 green onion, sliced
  • 1 clove garlic, minced
  • 1/2 C mayonnaise
  • 1/4 C jarred pimentos, chopped
  • 1 canned chipotle en adobo, diced
  • 1/2 C chopped cilantro
  • 1/4 t cumin
  • 5 jalapenos, sliced lengthwise and hollowed out
  • crushed taco chips

Mix together everything but jalapenos and taco chips. Let sit in refrigerator for at least 1 hour (this part is difficult, as you will want to continue eating it). Turn on the broiler, then fill each jalapeno half with cheese mixture. Sprinkle crushed taco chips on top. Broil for 5-7 minutes, until chips are browned and cheese is melted.


3 responses to “Chipotle pimento stuffed jalapenos

  1. Pingback: More success with Homesick Texan | This is how we eat.

  2. Pingback: Chipotle salsa | This is how we eat.

  3. Pingback: 5 things I want for Christmas | This is how we eat.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s