“This recipe is from the Food Network, Licence to Grill. I have made them twice on the bbq but you could also cook them in the oven if you prefer. I don't think I removed the skin the 2nd time making these, just to save time. Make sure you remove the seeds and ribs well, these can be quite spicey.”
READY IN:
15mins
YIELD:
14 peppers
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Using a sharp knife, cut along the length of the jalapeno (being careful not to cut through to the other side) to create a pocket.
  2. 2. Using the knife carefully devein and remove seeds from the chili. Toss chilis with olive oil.
  3. 3. Preheat bbq to 375F/190C or medium high heat.
  4. 4. Place chilis on grill and allow to char on the outside for about 3 minutes turning constantly with tongs. Remove from grill and refridgerate.
  5. 5. When peppers are cool, remove the charred skins and discard.
  6. 6. In a medium bowl combine the cream cheese with the remaining ingredients and mix well. Place the mixture in a piping bag (or ziplog bag with corner cut out). Pipe the mixture into the peeled peppers.
  7. 7. Preheat the bbq to 400F/204C or high heat. Place peppers on warming rack and allow the filling in peppers to get warm and gooey.
  8. 8. Remove and let cool slightly before serving.
  9. Serve with favorite dip, such as salsa, sour cream, etc.

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