Just in time for tomorrow's grilling frenzy - Grilled Goat Cheese Stuffed Jalapeños Recipe
If you find that the pepper you’ve bit into is just too hot for your tongue, cool it off with sour cream, milk, cheeses, or cream cheese. That’s the trick, and the reason why cheese is so often paired with hot chiles.
oil for grill
8 jalapeño peppers
4 ounces goat cheese
¼ teaspoon smoked paprika or ground cumin
Garlic salt or sea salt and freshly ground black pepper
8 jalapeño peppers
4 ounces goat cheese
¼ teaspoon smoked paprika or ground cumin
Garlic salt or sea salt and freshly ground black pepper
1. Prepare an indoor or outdoor grill. Dip a heat-proof brush into oil and lightly oil the grill. Preheat to medium.
2. Using rubber gloves, cut each pepper lengthwise, leaving the stem intact. Scoop out the membranes and seeds with a spoon. Sprinkle the insides of the peppers with garlic salt and pepper.
3. With your gloves still on, mound each pepper half with goat cheese (about a tablespoon or ½ ounce each). Sprinkle the cheese lightly with smoked paprika.
4. Place the peppers directly on the grill and grill until charred and softened, about 10 minutes, or until the peppers are tender and charred, Serve warm.
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