Texas Cannonballs

Recipe by Molly53
READY IN: 15mins
SERVES: 48
UNITS: US

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
  • 18
    teaspoon cayenne (more to taste)
  • 2
    (15 ounce) cans jumbo black olives, pitted (well drained)
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DIRECTIONS

  • Place the first nine ingredients together into a zip lock baggie; mix together very well.
  • 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).
  • Keep in refrigerator until ready to serve.
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