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This recipe is based upon one found at Taste Of Home. I’ve never met anyone who didn’t like these very much. I like to serve these with enchiladas and rice.

Cut jalapeños in half lengthwise and scoop out the seeds into the trash. Place the jalapeños into an ungreased 15×10” baking pan or on a baking sheet.

In a small bowl combine 8-oz. container herb and onion cream cheese, 1/4 cup cheddar cheese and 1/4 cup chopped green onion.

Spoon into the jalapeño halves.

Top with shrimp in a decorative manner.

Bake at 400 degrees for 18-22 minutes or until jalapeños are tender. Yield 18 appetizers.

Jalapeño Cheese Boats Recipe

9 jalapeño peppers

1 8-oz. container spreadable herb and onion cream cheese

¼ cup shredded sharp cheddar cheese

¼ cup sliced green onions

¼# small cooked shrimp (salad shrimp)

Cut jalapeños in half lengthwise and scoop out the seeds into the trash. Place the jalapeños into an ungreased 15×10” baking pan or on a baking sheet. In a small bowl combine cream cheese, cheddar cheese and onions. Spoon into the jalapeño halves. Top with shrimp in a decorative manner. Bake at 400 degrees for 18-22 minutes or until jalapeños are tender. Yield 18 appetizers.