Charred Stuffed Jalapenos

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   Using a sharp knife, cut along the length of the jalapeno (being careful not to cut through to the other side) to create a pocket.

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   Using the knife carefully devein and remove seeds from the chili.

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   Toss chilis with olive oil.

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   3.

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   Preheat bbq to 375F/190C or medium high heat.

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   4.

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   Place chilis on grill and allow to char on the outside for about 3 minutes turning constantly with tongs.

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    Remove from grill and refridgerate.

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    5.

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    When peppers are cool, remove the charred skins and discard.

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    6.

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    In a medium bowl combine the cream cheese with the remaining ingredients and mix well.

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    Place the mixture in a piping bag (or ziplog bag with corner cut out).

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    Pipe the mixture into the peeled peppers.

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    7.

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    Preheat the bbq to 400F/204C or high heat.

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    Place peppers on warming rack and allow the filling in peppers to get warm and gooey.

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    8.

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    Remove and let cool slightly before serving.

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    Serve with favorite dip, such as salsa, sour cream, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.