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.
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