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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cheddar and Corn Jalapeño Poppers

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Cheddar and Corn Jalapeño Poppers Empty Cheddar and Corn Jalapeño Poppers

    Post by Lobo Tue 02 Feb 2016, 1:25 am

    Cheddar and Corn Jalapeño Poppers Img19l
    Cheddar and Corn Jalapeño Poppers
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    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Servings: 6
    Filled with cheddar cheese, corn kernels and other savory ingredients, our fire-roasted peppers are the perfect appetizer for outdoor gatherings. Or serve these stuffed peppers alongside a platter of Smokehouse Ribs.






    • 927

    Ingredients:


    • 18 large jalapeño peppers
    • 1 1/4 cups finely grated sharp cheddar cheese
    • 3/4 cup chopped corn kernels
    • 2 Tbs. minced green onion, white and green portions
    • Kosher salt and freshly ground pepper, to taste

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    Cheddar and Corn Jalapeño Poppers Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Marani Kondoli Vineyards Mtsvane-Kisi, Georgia from our Wine Club.

    Directions:

    Cut 1/4 inch off the top of each jalapeño pepper; reserve the tops. Using a pepper corer or a thin knife, hollow out the centers of the peppers, removing the seeds and ribs; do not cut through the flesh.

    Prepare a grill for indirect grilling over medium-high heat.

    In a bowl, stir together the cheese, corn and green onion, and season with salt and pepper. Stuff the center of each pepper with 1 to 2 Tbs. of the cheese mixture, filling to within 1/8 inch of the top of the pepper. Place the filled peppers upright in a jalapeño pepper roaster and set the cut tops back on top of the peppers.

    Place the pepper roaster on the grill over indirect heat and cover the grill. Roast until the peppers are tender and the cheese is melted, about 25 minutes.

    Transfer the jalapeño poppers to a platter and serve immediately. Makes 18 jalapeño poppers.
    Williams-Sonoma Kitchen.

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