Ingredients

The following ingredients have 6 Servings
  • 6 large fresh jalapeno peppers
  • 2 tbs vegetable oil
  • 15 oz No beans Chili
  • 12 oz Pimento Cheese
  • ½ Cup Mayonnaise
  • 4 oz cream cheese
  • ½ cup parmesan cheese
  • 2 oz canned diced green chilis
  • Chives (For Garnish, optional)

Instruction

  • Preheat the oven to 375. Cut the jalapenos in half lengthwise. Remove all seeds and ribs. (I use a spoon - see photo instructions).
  • In a 10 inch iron skillet or oven safe skillet, heat 2 tbs vegetable oil over medium heat. Place the jalapeños open side down on the hot skillet and allow each to cook until the face is browned - about 2 minutes. Remove from the heat. Turn the peppers over so that the open side is facing up. You can remove them from the pan if you like for the next step.
  • Spoon about 1 tsp of No Beans Chili in the bottom of each pepper (amount will depend on the size of the pepper). Top with a tsp of pimento cheese. Place back into the skillet - open side up and place skillet into the oven. Bake at 375 for 15 minutes until the cheese melts.
  • While peppers are baking, mix the ingredients together for the topping. Place in a small oven safe dish and place into the oven alongside the peppers. When peppers are done the topping should be heated through as well.