Baked Pepper-Cheese Bites

QSis

Grill Master
Staff member
Gold Site Supporter
The recipe called for poblanos, which I love, but couldn't find at the store. So I substituted some GIANT jalepenos, which I roasted, seeded and cut into 2 inch squares.

The filling was sort of a cornbread thing and my friends liked them okay, but I wouldn't make them again.

Too much work for a disappointing result.

Lee

Poblano Pepper Popper

(This is the original recipe)

2 large poblano peppers
1 8 oz pkg cream cheese, softened
1 T. diced jalepeno peppers, divided
3/4 cup cornmeal
1/3 cup creamed corn
3 T milk
2 T oil
1 egg
1 1/2 cups shredded cheese (I used a Mexican blend) - divided
paprika

Roast peppers, skin them, cut them in half, seed them.

Mix cream cheese, half of the jalepenos, a little salt and pepper.

Place peppers on a baking sheet and spread cream cheese mixture onto each piece.

Mix rest of the ingredients, using just half of the shredded cheese, and spoon some over the cream cheese on each pepper. Sprinkle paprika.

Bake at 350 for 20 minutes. Top with the remainder of the shredded cheese and bake 10 minutes longer, until cheese is melted.
 

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Doc

Administrator
Staff member
Gold Site Supporter
Boy they sure sound good. Wish I was there to try the Jalapeno version. :thumb:
 
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