Sunday, August 12, 2012

Cheese Stuffed Yellow Jalapenos
Picture by Pat Farrell

Yesterday I posted my favorite Huli Huli Chicken recipe and was asked about the yellow peppers in the photo I shot of the chicken on the grill. I mentioned I would post the simple recipe for those that would like to try these. They are out of this world and go real well with any grilled food. Easy to make, here's how:


  • Yellow Jalapenos (I always just make two per person. There are never any left over).
  • Monterey Jack Cheese
  • Oil
  • Salt & Lemon Pepper

Slice each pepper along one side from top to bottom. Make another small slice crosswise to the first slice just below the top of the pepper forming a "T" and an opening for removing the seeds and innards.

Remove the seeds and innards and place a small piece of Monterey Jack Cheese (½ X ½ X 1 ½ inches, or so) inside each Jalapeno.

Form a tray from doubled aluminum foil; long enough for the peppers to fit when laid side by side, in a top to bottom fashion

Rub oil all over outsides of peppers and season outside with salt & lemon pepper.

Place aluminum foil tray on grill and roast peppers to desired doneness They will develop a very nice toasty color and the cheese will be melted inside the pepper, .

Recipe note:  Turning is not necessary and I keep the slit toward the top to prevent melted cheese from flowing out.

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