Shannon Kohn, http://www.foodiewithskills.com
Ingredients
1-2 fresh jalapeño peppers, halved and seeded, stems removed
1/4 cup mayonnaise
1 cup sharp cheddar cheese, shredded
2/3 cup smoked Gouda cheese, shredded
1/4 cup pecans, toasted and chopped
Instructions
Carefully roast skin sides of pepper halves over gas burner or on grill grate until blackened and charred. Place pepper halves in bowl; cover with plastic wrap and steam for 5-7 minutes. Remove charred skin, dice pepper halves, and place into bottom of medium bowl.
Add mayonnaise, cheddar, Gouda, and pecans to peppers in bowl; stir well to combine.
Serves 4-6
