½ to 1 canned chipotle chile pepper in adobo sauce, finely chopped (see Tips)
⅛ teaspoon salt
⅛ teaspoon black pepper
1 small tomato, seeded and chopped
Very thin strips fresh jalapeño chile pepper (see Tips) (optional)
Cut the peppers in half lengthwise. Remove the pepper seeds and ribs. Set aside.
In a medium bowl stir together cream cheese, green onions, chipotle pepper, salt and black pepper. Gently stir in the tomato.
To serve, spoon the cream cheese mixture into the pepper halves. If desired, top with very thin strips jalapeno chile pepper.
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
To make ahead: Prepare as above through Step 2. Cover and chill for up to 24 hours. Serve as above.