GRILLED STUFFED JALAPENO CHILES
Provided by Marcela Valladolid
Categories appetizer
Time 25m
Yield 4 appetizer servings
Number Of Ingredients 5
Steps:
- Preheat a gas or charcoal grill, or a stovetop grill pan, over high heat.
- Grill the jalapenos until browned or blistered on all sides and slightly softened, 3 to 5 minutes. Remove from the heat and set aside to cool.
- Meanwhile, mix the cheese and oregano in a small bowl. Season with some salt and pepper.
- To remove the seeds from the jalapenos, make a crosswise cut at the stem-end of the jalapeno and then slice lengthwise down the middle, being careful not to cut the jalapeno completely in half. Peel open the sides of the jalapeno and, using a spoon, gently scrape out the seeds and veins. Fill the cavities with 1 tablespoon of the cheese-oregano mixture. Then wrap 1 slice of bacon tightly around the stuffed jalapeno to seal in the cheese. Transfer to the hot grill (try to place the jalapeno on the grill on the side where the bacon ends). Grill until the bacon is crisp and fully cooked, 5 minutes. Serve immediately.
GRILLED ZUCCHINI SKEWERS WITH JALAPENO YOGURT DIPPING SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the jalapeno yogurt dipping sauce: Heat the grill to high. Brush the jalapenos with canola oil and sprinkle with salt and pepper. Grill, covered, turning occasionally, until charred on all sides and tender, 8 to 10 minutes. Remove to a cutting board; leave the grill on.
- Halve the jalapenos lengthwise and remove the seeds; leave the skin on. Put the jalapenos in a food processor with the parsley, cilantro, Parmesan, pine nuts and some salt and pepper; pulse until roughly chopped. With the machine running, drizzle in the olive oil until the mixture is smooth and thick. Taste and season as desired. Put the yogurt in a bowl and whisk until smooth. Swirl the pesto into the yogurt and set aside.
- For the zucchini skewers: Thread 3 or 4 zucchini rounds onto two parallel skewers, so that the cut sides will lay flat on the grill. Brush the zucchini with canola oil and season with salt and pepper. Grill, uncovered, until charred and tender, 2 to 3 minutes per side. Transfer to a platter and drizzle with some olive oil. Serve with the jalapeno yogurt sauce.
GRILLED STUFFED ZUCCHINI
Steps:
- Zucchini: Brush the zucchini with olive oil and put it on the grill, cut side down. Being careful not to overcook, grill the zucchini until soft but not mushy by moving it to the cool side of the grill. Remove from the grill and let cool. Carefully scoop out the insides and put it on a cutting board, leaving the skin and a sturdy rim all the way around. Chop and reserve zucchini flesh.
- Rice: Saute the onion in 1 tablespoon of oil, in a saucepan, over medium-high heat until it starts to brown. Add the white part of the scallions, the raisins and pine nuts and saute for a minute more. Add the rice and stir until coated, then add the stock, cinnamon stick, cardamom pods, star anise, bay leaf and hot pepper. Stir until well mixed, then lower heat and cover. Cook until tender, about 8 minutes. Discard the cinnamon stick, bay leaf, cardamom, anise and hot pepper. Stir in the reserved chopped zucchini, chopped dark green scallion tops, and lemon zest. Spoon the mixture into the zucchini shells, top with grated cheese and serve.
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
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 appetizers.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 66 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 125mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
STUFFED GRILLED ZUCCHINI
Pair up these zucchini boats with charred pork chops, smoked fish and other grilled greats. Not warm enough for cooking al fresco? Your old-fashioned oven will do. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-in. shells. Brush with 2 teaspoons oil; set aside. Chop pulp. , In a large skillet, saute pulp and onion in remaining oil. Add garlic; cook 1 minute longer. Add bread crumbs; cook and stir until golden brown, about 2 minutes. , Remove from the heat. Stir in the mozzarella cheese, mint and salt. Spoon into zucchini shells. Sprinkle with Parmesan cheese. , Grill, covered, over medium heat until zucchini is tender, 8-10 minutes.
Nutrition Facts : Calories 186 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 553mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
GRILLED BUTTERFLY CHOPS -JALAPENO STUFFING & ZUCCHINI
Make and share this Grilled Butterfly Chops -Jalapeno Stuffing & Zucchini recipe from Food.com.
Provided by The Galveston Chef
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Add breadcrumbs to pan.
- Add chicken stock.
- Add herbs.
- Add sliced pepper.
- Add bell pepper.
- Add salt to taste.
- Add 1/2 oz of butter.
- Bake stuffing at 375°F in oven for 20 minutes.
- Chops season with soy and crushed pepper.
- Baste with butter as you grill them on HOT grill flip about 4 minutes on each side.
- Halve zucchini and season; add to grill until tender.
Nutrition Facts : Calories 829.2, Fat 22.5, SaturatedFat 9.9, Cholesterol 30.5, Sodium 2261.2, Carbohydrate 126.3, Fiber 9, Sugar 13.3, Protein 31.9
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