Grilled Stuffed Jalapenos
These cheese-stuffed jalapenos are always popular when my husband and I host a tapas (appetizers) party. There’s a flavor explosion in each crisp and tender pepper. —Mary Potter, Sterling Heights, MI
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 cup shredded monterey jack cheese
- 4 ounces cream cheese softened
- 1/4 teaspoon smoked paprika or paprika
- 10 jalapeno peppers
- Carbohydrate 0.684941402734667 g
- Cholesterol 17.520090164 mg
- Fat 5.63502251710933 g
- Fiber 0.0475566666285197 g
- Protein 2.110838687932 g
- Saturated Fat 3.27245473191413 g
- Serving Size 1 1 appetizers. (17g)
- Sodium 67.6620209937334 mg
- Sugar 0.637384736106147 g
- Trans Fat 0.649023753261734 g
- Calories 61 calories
In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture., Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm.
