Serves: 5
Total Calories: 29
In a small bowl, with a fork mix together feta, olive oil, garlic, oregano, pepper, and 6 of the chopped olives until well blended. Cover and refrigerate while preparing the chiles.
With the tip of a small, sharp knife, slice each chile open lengthwise from the base of its stem to the tip, leaving the stem attached. Open it up flat and remove the seeds and ribs. Lightly salt the inside of each chile.
With a teaspoon, neatly mound the filling in the center of each chile, distributing it evenly. Close the sides of each chile around the filling.
Place the chiles, seam side down, on a small serving platter, all pointing in the same direction like scurrying mice. With the pieces of reserved chopped olive, give each mouse two little black eyes, pressing them gently into each chile near its narrow tip, opposite the stem (tail) end. Serve immediately.
Note: These can be stuffed a day ahead, covered, and refrigerated.
This Stuffed Jalapeño “Mice” recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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