Directions:
- Cut jalapenos in half lengthwise.
- Remove seeds and devein. Set aside.
- In a medium bowl, combine all ingredients except pecans, onions and ciloantro.
- Beat with an electric mixer until smooth.
- Stir in pecans and onions.
- Stuff jalapenos with cream cheese until slightly rounded.
- Cover and refrigerate at least 8 hours.
- Serve sprinkled with cilantro.
- NOTE: It's important to wear gloves when working with jalapeno peppers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4539.6 Kcal (19006 kJ) | ||
| Calories from fat | 2854.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 317.15g | 488% | |
|---|---|---|---|
| Cholesterol | 3.9mg | 1% | |
| Sodium | 14732.85mg | 614% | |
| Potassium | 93.57mg | 2% | |
| Total Carbs | 280.18g | 93% | |
| Sugars | 1.08g | 4% | |
| Dietary Fiber | 8.37g | 33% | |
| Protein | 152.6g | 305% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 19.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 10295.33 Kcal (43104 kJ) | ||
| Calories from fat | 6473.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 719.27g | 488% | |
|---|---|---|---|
| Cholesterol | 8.84mg | 1% | |
| Sodium | 33412.57mg | 614% | |
| Potassium | 212.21mg | 2% | |
| Total Carbs | 635.42g | 93% | |
| Sugars | 2.45g | 4% | |
| Dietary Fiber | 18.98g | 33% | |
| Protein | 346.09g | 305% | |
| Vitamin C | 4.1mg | 3% | |
| Iron | 1.5mg | 4% | |
| Calcium | 45mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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