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Seafood Stuffed Jalapenos

Monday, 26 May 2008

Description

These are quick and easy to prepare and can be made with roasted and peeled jalapeños or fresh out of the garden. Serve these chilled as an appetizer or even as a luncheon entree on a hot day.

Ingredients

At a glance

Cuisine

Mexican

Latin American

Ingredient

Seafood

Cooking Method

No Cook

Heat Level

Chile

Jalapeño

Meal/Course

Appetizer/Hors d'oeuvre

Makes

16-20 stuffed halves

1 4 ½-ounce can crab meat
1/4 cup salad shrimp, chopped
1/3 cup grated Monterey Jack cheese
Mayonnaise
8 to 10 fresh jalapeños, stems and seeds removed, split in half lengthwise

Methods/steps

In a bowl, combine the crab, shrimp, and cheese. Add enough of the mayonnaise to hold the mixture together and mix well. Fill each jalapeño with a mound of the mixture.

Serve immediately or chill well to serve later.

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