Food | Football is Here, and that Means Tailgating Too!

By | September 9, 2013 at 2:17 pm | No comments | Eat, Food Recipes, Seasonal Food | Tags: , ,

Labor Day has come and gone and with it another summer is in the books.  While that brings a tear to my eye in many ways, it also brings a smile to my lips as it means football is back in our lives.  While football season is great for many reasons, one of it’s most exciting aspects is the accompanying grilling season.  After a few months of unbearably hot temperatures, I started finding excuses and reasons not to fire up the grill and subject myself to even more heat.  Now that September has arrived, we should be able to venture back outside and get back to grilling the way it is intended.

To start off our fall tailgating series, I’m going with a really quite delectable recipe a friend sent my way about this time last year.  I have an affinity for jalapeno poppers whenever I’m craving something fried, but usually you don’t take a deep frier out to the tailgate.  In a twist on your old fashioned cheese stuffed and deep fried jalapeno popper, here is a grilled version that may have you kissing the fried ones goodbye.

 

Grilled Jalapeno Poppers

Ingredients

  • 16 jalapeño peppers, cut in half lengthwise and seeds removed
  • 1/2 cup (4 ounces) soft goat cheese
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/2 cup (4 ounces) fat-free cream cheese, softened
  • 2 tablespoons thinly sliced green onions
  • 1/2 cup finely chopped seeded tomato
  • 2 tablespoons chopped fresh sage
  • 1/2 teaspoon kosher salt
  • Cooking spray
  • 2 tablespoons chopped fresh cilantro

Preparation and Cooking

Pre-Heat your grill to a medium-high heat.

While grill is heating up, combine cheeses, onions, tomato, sage, and salt in a bowl, stirring to incorporate. Spoon about 2 teaspoons cheese mixture into each pepper half.

Coat grill rack with cooking spray and place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned.

Carefully place peppers on a serving platter.

Sprinkle with cilantro.

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