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Ingredients

  • 1 can BRUNSWICK® SARDINES in SOYA OIL, drained and cut to fit jalapeno halves
  • 12 fresh jalapenos, washed, halved and seeded
  • 1/2 cup light cream cheese
  • 1/2 cup salsa
  • 1/2 cup assorted shredded cheese
  • 2 tbsp. chopped cilantro
  • 2 tbsp. chopped yellow bell pepper

Directions

  • Spread 1 tsp cream cheese inside each jalapeno half. Place on a baking sheet.
  • Top each with salsa, BRUNSWICK®SARDINES, cheese, cilantro and yellow pepper.
  • Bake at 450ºF for 10 minutes or grill directly on BBQ over medium heat for 5 minutes until jalapeno skin blisters and cheese bubbles.

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