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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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The three-cheese filling is a nice complement for the spicy peppers in this grilled appetizer recipe. You can also use a milder chile, such as a cherry pepper. Shredded cheddar cheese can take the place of Parmesan, if you like. Ingredients:
1/2 cup (4 ounces) soft goat cheese |
1/2 cup (4 ounces) fat-free cream cheese, softened |
1/2 cup (2 ounces) grated fresh parmesan cheese |
1/2 cup finely chopped seeded tomato |
2 tablespoons thinly sliced green onions |
2 tablespoons chopped fresh sage |
1/2 teaspoon kosher salt |
16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds) |
cooking spray |
2 tablespoons chopped fresh cilantro |
Directions:
1. Prepare grill to medium-high heat.
2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.
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