Texas Cannonballs

Name: Texas Cannonballs
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)

10 ingredients

3 steps

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.