Serves 4-6
Ingredients
10 large jalapeno peppers
4 ounces cream cheese
6 ounces Monterey Jack cheese, grated (about 1 ½ cups)
2 ounces Bolzano Pitzotl salami, finely chopped
Directions
Preheat oven to 375 degrees.
Slice peppers in half lengthwise. Scrape out seeds and membranes with a small spoon.
Mix together cream cheese, Monterey Jack cheese and salami. Fill the jalapeno halves with the cheese mixture.
Arrange the filled peppers on a foil-lined baking sheet and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the peppers are cooked.
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