Texas Cannonballs

Submitted by mollypaul

"A zesty little mouthful perfect for your next event."

 

• Ready In: 15mins
• Ingredients: 10
• Serves: 48

ingredients

• 8 ounces cream cheese (softened)
• 2 pickled jalapeno peppers, finely minced (stems and seeds removed)
• 1 teaspoon jalapeno juice (from jarred jalapenos)
• 1⁄2 teaspoon chili powder (more to taste)
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground cumin
• 1⁄8 teaspoon powdered oregano
• 1⁄8 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.

Reviews

[Julie Bs 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.

 

[SkinnyMinnie]

What a mouthful of flavor! These are yummy! I too didn't find they packed a big punch, but DH liked them as is. I had some leftover filling, and another can of olives so I spiced up the second batch for the heat seekers of the family! I will be making these again. Thank you for the great recipe!

 

[lorenlou]

Weren't quite as zesty as I hoping for....had quite alot of filling left over - could probably fill 2 cans of olives. Good, but didn't pack a wallup...