These little goodies are from the Weeknight Grilling Booklet - and are they ever tasty! The flavors in the filling are just wonderful.
Stuffed Jalapenos with Goat Cheese & Corn
makes 12
Prepare:
12 jalapenos
Combine & stuff jalapenos with:
1 c cooked chicken, minced
1/2 c roasted corn kernels
4 oz. cream cheese, softened
1/3 c jalapeno, minced (from prepared jalapenos)
1/4 c each: scallions, chopped
1/4 c goat cheese, crumbled
1/4 tsp. ground cumin
salt to taste
Combine; sprinkle with:
1/4 c tortilla chips, crushed
1/4 tsp. chili powder
Serve with:
Red pepper sauce
Preheat grill to medium-low.
Prepare jalapenos for stuffing by first slicing off a side (reserve for filling).
Then seed chiles by scaping out insides with a spoon,
Combine chicken with the rest of the stuffing ingredients - season with salt to taste.
Stuff each jalapeno with about 2 T. of the mixture.
Combine chips and chili powder in a plastic bag, then sprinkle over each jalapeno.
Grill chiles until charred and tender but not mushy, 5-8 minutes.
To serve, spoon pepper sauce on plate and top with jalapenos
Red pepper sauce:
2 red bell peppers
1/2 c olive oil
1/3 c chopped fresh cilantro
2 T. fresh lime juice
Salt to taste
Preheat grill to medium-high.
Grill peppers until charred on all sides, about 10 min.
Steam in a plastic bag for 10 min., then oool slightly.
Peel off charred skin and remove stem and seeds.
Puree in a blender (or processor) with oil, cilantro, lime juice, and salt.
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These would be wonderful with the Walnut cream sauce, too!
Stuffed Jalapenos with Goat Cheese & Corn
makes 12
Prepare:
12 jalapenos
Combine & stuff jalapenos with:
1 c cooked chicken, minced
1/2 c roasted corn kernels
4 oz. cream cheese, softened
1/3 c jalapeno, minced (from prepared jalapenos)
1/4 c each: scallions, chopped
1/4 c goat cheese, crumbled
1/4 tsp. ground cumin
salt to taste
Combine; sprinkle with:
1/4 c tortilla chips, crushed
1/4 tsp. chili powder
Serve with:
Red pepper sauce
Preheat grill to medium-low.
Prepare jalapenos for stuffing by first slicing off a side (reserve for filling).
Then seed chiles by scaping out insides with a spoon,
Combine chicken with the rest of the stuffing ingredients - season with salt to taste.
Stuff each jalapeno with about 2 T. of the mixture.
Combine chips and chili powder in a plastic bag, then sprinkle over each jalapeno.
Grill chiles until charred and tender but not mushy, 5-8 minutes.
To serve, spoon pepper sauce on plate and top with jalapenos
Red pepper sauce:
2 red bell peppers
1/2 c olive oil
1/3 c chopped fresh cilantro
2 T. fresh lime juice
Salt to taste
Preheat grill to medium-high.
Grill peppers until charred on all sides, about 10 min.
Steam in a plastic bag for 10 min., then oool slightly.
Peel off charred skin and remove stem and seeds.
Puree in a blender (or processor) with oil, cilantro, lime juice, and salt.
-----
These would be wonderful with the Walnut cream sauce, too!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com