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Recipe for a Mexican dish

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Linda Symonds

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Stuffed Jalapenos


26 oz can of green pickled jalapeno peppers (approx. 20 peppers),
sliced in half and seeded
2 - 8 oz. packages of cream cheese, softened
1 cup finely shredded Colby Jack or Cheddar cheese
1/2 cup pecans, finely chopped
3 tbsp. green onion, finely chopped
4 tbsp. milk
Salt to taste

Whip cream cheese and milk until fluffy. Fold in pecans,
cheese and green onion.

Fill jalapenos using a spoon or pastry bag.