This recipe makes about 40 jalapeno halves for a large crowd.
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1
26 oz
can of Embasa whole Jalapeños
-
40
oz
of pimento cheese
-
6
bags of thin sliced pastrami
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Empty the can of Jalapeños into a strainer and rinse.
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Trim the stems and slice each whole jalapeño in half. Empty out seeds (discard seeds and inner membrane).
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Place the jalapeños face up on a dish, preparing them for stuffing.
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Using a small spoon, stuff each jalapeño half with pimento cheese.
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Roll up a very thin slice of pastrami, to the length that will fit on top of the pepper.
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Place the pastrami roll on top of the cheese.
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Enjoy!
The ingredient amounts may vary depending on how many jalapeños you are trying to fill and what size pimento cheese container you are able to purchase.