Grilled Jalapeño Pepper Poppers

The three-cheese filling is a nice complement for the spicy Jalapeño peppers in this wonderful grilled appetizer recipe. You can also use a milder chile, such as a cherry pepper. Shredded cheddar cheese can take the place of Parmesan.

1/2 cup soft goat cheese
1/2 cup fat-free cream cheese, softened
1/2 cup grated fresh Parmesan cheese
1/2 cup finely chopped seeded tomato
2 tablespoons sliced green onions
2 tablespoons chopped fresh sage
1/2 teaspoon sea salt
16 jalapeño peppers, cut in half and deseed
2 tablespoons chopped fresh cilantro
Cooking spray

Prepare grill to medium-high heat.
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.
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