Goat Cheese Stuffed Peppadews Recipes
GOAT CHEESE STUFFED PEPPADEWS
I had this wonderful Tapa at a Spanish Dinner at our culinary school at NMC. Loved it so I am making them at home now. You can use mild or hot peppadews...you find them in jars at specialty grocery stores.
Provided by CIndytc
Categories < 15 Mins
Time 15m
Yield 15 serving(s)
Number Of Ingredients 3
Steps:
- Drain peppers and set aside. Mix the goat cheese and chives in a small bowl. Use 1/4 to 1/2 teaspoons of goat cheese to fill each peppadew with cheese mixture. Arrange on a serving platter, sprinkle more chives on top if desired.
- Enjoy!
Nutrition Facts : Calories 30.6, Fat 2.4, SaturatedFat 1.7, Cholesterol 5.2, Sodium 41.8, Carbohydrate 0.1, Sugar 0.1, Protein 2.1
STUFFED PEPPADEW PEPPERS
Steps:
- Place goat cheese in a zip top bag. Snip a small hole from the corner of the bag and pipe into peppers. Chill until ready to serve and garnish with chives.
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- Place the goat cheese in the piping bag. Allow it to sit out for at least an hour to take some of the chill off, which will make it much easier to handle. FULL DISCLOSURE: the USDA recommends discarding fresh cheeses like goat cheese after two hours. I left mine out for three hours, my entire family ate these, and we lived to see another day. But know the government feels there is risk. Cheese risk.
- Cut the corner of the piping bag off, making a hole just big enough to fit inside the average size of your peppadews.Holding the peppadew with one hand and the goat cheese bag with another, place the cut opening of the bag into the peppadew, and squeeze the back to push the goat cheese into the pepper.Repeat for all peppers.
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