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Saturday, March 30, 2013

Cooking with Banshee: Grilled Pepper Poppers

It's finally spring time.  Or as I like to call it ... grill time.  But, grills aren't just for burgers, steaks and hot dogs.  Here is a snazzy grilled appetizer for your next party.  I made these last night, and they were a huge hit.  Don't be scared off by the name or the looks of these tasty treats.  They are more savory than spicy.  Even my mom loved them.

16 jalapeƱo peppers, halved lengthwise and seeded
4 oz (half cup) soft goat cheese
4 oz (half cup) light cream cheese
1/2 cup fresh grated parmesan cheese
1/2 cup finely chopped tomato, seeded
2 Tbs thinly sliced green onions
2 Tbs chopped fresh sage
1/2 tsp kosher salt
2 Tbs chopped cilantro
Cooking spray or olive oil to coat the grill

Let the cream cheese and goat cheese warm up to room temperature so that they are easier to mix and spread.  Combine the goat cheese, cream cheese, parmesan cheese, chopped tomatoes, green onions and sage in a bowl.  Stir well.  Spoon the mixture into the pepper halves.  Oil the grill with cooking spray or olive oil.  Grill over medium heat for approximately 5 minutes until peppers start to char and cheese mixture begins to brown.  When the poppers are done, place on a serving platter and sprinkle with cilantro.


This recipe came from  So, if you love it, they get the credit.  Check out Banshee Sports on Facebook.  "Like" it if you like it.
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