I get many requests for this recipe, so I decided to post it here on Zaar. Its a little different from other stuffed jalapeño recipes because these are served cold. This recipe makes A LOT of appetizers.

Ingredients

12 serv.

ounces colby-monterey jack cheese, grated↗16
ounces slivered almonds, roughly chopped↗5
(5 ounce) jar bacon bits↗1
cups Hellmann's mayonnaise↗1 1⁄2
(10 ounce) cans whole jalapeno peppers (I use Faro brand)↗5

Step-by-step instructions

1
Place jalapeños in a 13 x 9 glass dish or large bowl. Cover with ice and let chill 2 hours or overnight.
2
Cut peppers in half lengthwise. Scrape out seeds.
3
Combine all remaining ingredients, stuff pepper halves.
4
Store in a airtight container in the refrigerator until ready to serve.
5
**Note: You may need an extra can of jalapeños. Sometimes I use 5 cans, sometimes 6. It depends on how big the peppers are in the brand that you use.**

Source: food.com

Original recipe ↗

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