Texas Cannonballs

READY IN: 15mins
Recipe by mollypaul

A zesty little mouthful perfect for your next event.

Top Review by Julie B's Hive

Yummy little treats but not as zesty as I'd hoped. I, too, had lots of filling left over so I used this a base over triscuit and topped with chopped black olives. Made for the Regional Tag Game.

Ingredients Nutrition

  • 8 ounces cream cheese (softened)
  • 2 pickled jalapeno peppers, finely minced (stems and seeds removed)
  • 1 teaspoon jalapeno juice (from jarred jalapenos)
  • 12 teaspoon chili powder (more to taste)
  • 12 teaspoon garlic powder
  • 14 teaspoon salt
  • 14 teaspoon ground cumin
  • 18 teaspoon powdered oregano
  • 18 teaspoon cayenne (more to taste)
  • 2 (15 ounce) cans jumbo black olives, pitted (well drained)

Directions

  1. Place the first nine ingredients together into a zip lock baggie; mix together very well.
  2. Snip off the corner of the bag and use it to carefully pipe the filling into the olives (or use a piping bag and tip).
  3. Keep in refrigerator until ready to serve.

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