Recipe courtesy of Pilar Sanchez
40 min
30 min
10 min
10 servings


  • 12 celery stalks, peeled
  • 1/2 cup pecans
  • 1 tablespoon honey
  • 1 tablespoon melted butter
  • Pinch cayenne pepper
  • Pinch sea salt
  • 8 ounces cream cheese, softened
  • 2 red jalapenos, seeded


Cut the celery into 4-inch-long pieces, then slice off a thin edge at the rounded part of the stalk to help them lie flat while stuffing. Place them in a bowl of ice water and refrigerate until ready to stuff.

In a bowl, toss the pecans with the honey, butter, cayenne and salt, making sure the nuts are well coated. Spread on a baking sheet, bake until nuts are toasted, about 8 to 10 minutes. Remove from the oven and allow them to cool completely.

Chop pecans coarsely in a food processor. Add the cream cheese and process until smooth. Remove celery from the refrigerator, drain and dry well. Scrape cream cheese/nut mixture out of the food processor into a pastry bag fitted with a large star tip. Fill each celery boat with a generous amount of the mixture.

Cut the jalapenos into thick strips, and then cut each strip in half at an angle. This should look like a sail. Garnish each of your celery boats with its red jalapeno sail.

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