Mediterranean Jalapenos

• 8oz cream cheese softened
• salt and black pepper to taste
• 4.25 oz crab meat or equivalent tuna
• 1/2 c shredded Parmesan
• 1 clove garlic minced
• 2 tbsp fresh chives chopped
• 2 tbsp fresh basil chopped
• 2 tsp fresh rosemary chopped
• 2 tbsp fresh parsley minced
• 12 – 16 large red or green jalapenos, filling is also good in poblanos

1. In a medium mixing bowl, with mixer beat cream cheese until fluffy with salt and black pepper.
2. Stir in crab/tuna, shredded Parmesan, garlic, chives, basil and rosemary.
3. Slice jalapenos in half with stems on and remove seeds and membranes.
4. Mound cream cheese mixture in jalapeno halves and sprinkle with parsley.
5. Place on vegetable grill pan sprayed with grilling spray.
6. Arrange charcoal evenly in barbecue and light.
7. When charcoal is ready place pan on grill over direct heat, cover and grill 4-6 minutes until tender, blistered and slightly charred.

Makes 24 to 32 stuffed jalapenos.