Category — Appetizer
Recipe is courtesy of Cooking Light Magazine, June 2009.
Try these out this Labor Day. It may be the last time you fire up the grill for the season. Though we haven’t had much heat this summer, this recipe will heat up your senses!
The three-cheese filling is a nice complement for the spicy peppers. You can also use a milder Chile, such as a cherry pepper. Shredded cheddar cheese can take the place of Parmesan, if you like.
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)
2 tablespoons chopped fresh cilantro
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.
16 servings (serving size: 2 pepper halves)
Calories: 84 Fat: 4.8g (sat 3.1g, mono 1.2g, poly 0.2g) Protein: 7.1g Carbohydrate: 3.5g
Fiber: 0.9g Cholesterol: 11mg Iron: 0.6mg Sodium: 334mg Calcium: 117mg
Jill Hough, Cooking Light, JUNE 2009
August 31, 2009 No Comments