1 lg. can pickled jalapeno peppers
8 oz. cream cheese, soft
1 bottle cayenne pepper

Slice the jalapenos in half lengthwise and remove the seeds. Fill halves of jalapenos with cream cheese. (Be sure cheese is soft.) Sprinkle with cayenne pepper.

This is mildly hot with the delicious taste of the jalapenos coming through, because the burn is smothered by the cream cheese.