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Thai Peanut Stuffed Jalapeños

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By Betty Crocker Kitchens
Updated Aug 18, 2011
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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.

Thai Peanut Stuffed Jalapeños

  • Prep Time 30 min
  • Total 30 min
  • Servings 30
  • Ingredients 5
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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

60 Calories
4 1/2g Total Fat
2g Protein
4g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
60
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
55mg
2%
Potassium
65mg
2%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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