Avocado-Garlic-Stuffed Jalapenos 

1 large ripe avocado, peeled and mashed
1 package (8 oz) cream cheese, softened
1 whole heads fresh garlic, finely chopped
1 large yellow onion, finely chopped
Juice of 1 lime
Salt & Pepper to taste
30 jalapeno peppers, canned in oil

Blend avocado and cream cheese with a fork. Add garlic, 
onion, Lime juice, Salt & Pepper. Mix thoroughly. 

Trim stems from jalapeno peppers. Cut in halves lengthwise. 
Remove seeds. Fill each half with approximately 1 Tbsp 
of filling. 

Serve either at room temperature or chilled. 

Filling may be stored in refrigerator for up to 5 days. 

Makes 60.