Wednesday, April 27, 2011

Fire Roasted Jalapenos Recipe

Jalapeño Roaster:

Feeling roasty? Don't hesitate to add this roaster to your grillware
collection. Its nonstick coating is PTFE- and PFOA-free for safe
grilling and easy clean up. The jalapeño roaster holds up to 16
medium-sized peppers and can be used in the grill or oven so you can
enjoy this spicy accessory year-round.

Stuffed Jalapeño Peppers Recipe

  • 16 medium-sized jalapeño peppers*
  • 3-4 oz. cream cheese, softened
  • 3/4-1 cup shredded cheddar cheese
  • 1 clove garlic, diced
  • 2-3 green onions, sliced
  • 2-3 sun dried tomatoes (oil-packed), chopped
  • 8 slices bacon, halved (optional)
  • Salt and pepper to taste

  • Water-soaked toothpicks (5 minutes of soaking)
    Preheat grill to medium. Cut off top of each pepper and carefully core
    the pepper, removing all seeds. If you do not have a jalapeño corer, a
    vegetable peeler is a good kitchen tool for hollowing out peppers.
    Remember the oils in jalapeño peppers are very hot, so take care not to
    touch your face or eyes. Place the peppers upright in roasting holes.
    In bowl, mix cream cheese, cheddar cheese, garlic, onion, tomatoes,
    salt and pepper. Put mixture in pastry bag and pipe cheese evenly into
    peppers. A knife or spoon may also be used to stuff the peppers. If
    desired, wrap upper half of each piece with a 1/2 slice of bacon and
    skewer with water-soaked toothpicks. The water helps keep the
    toothpicks from catching fire.

  • Grill peppers until bacon is done, about 20-30 minutes. Serve hot.

  • *The size of jalapeño peppers may vary by grocer, region and season. If
    peppers are too small, skewer them with water-soaked toothpicks to keep
    peppers from falling through roasting holes.
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