Seafood stuffed jalapeños 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.
Seafood Stuffed Jalapeños Ingredients
- 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
Instructions
- 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.
Photo by Juanjo Menta from Pexels
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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