These two recipes are a “must try” the next time you grill. Either one will make a great side dish or appetizer.
CHEESE-STUFFED ROASTED RED PEPPERS
3 large red bell peppers
1/8 teaspoon salt
6 (¼ inch thick) slices fresh mozzarella cheese (about 6 oz)
2 teaspoons extra virgin olive oil
1 tablespoon chopped fresh basil
Heat grill. When ready to grill, place bell peppers on gas grill over medium-high heat or on charcoal grill 4-6 inches from medium-high coals. Cook 10 to 13 minutes, or until all sides are blistered and charred, turning every 3 to 4 minutes. Place peppers in brown paper bag; fold down top. Let stand 5 minutes.
Carefully peel as much skin from peppers as possible. Cut in half lengthwise; remove stems, seed and ribs. Sprinkle with salt. Place 1 slice of cheese in each pepper half; drizzle with oil. Return pepper halves to grill; cook an additional 5 minute or until cheese is melted. Sprinkle with basil. Cut each pepper half in half again. YIELD: 12 servings.
LIGHT NACHO CHEESE BREAD
½ cup light chives and onion cream cheese spread (from 8 oz container)
¼ cup Old El Paso Chopped Green Chiles (from 4.5 oz can), drained
1 tablespoon Old El Paso 40% Less Sodium Taco Seasoning Mix (from 1.25 oz pkg.)
1 (16 inch) loaf French bread, split lengthwise
4 oz. (1 cup) reduced fat shredded Cheddar and Monterey Jack cheese blend
Heat grill. In small bowl, combine cream cheese, green chiles and taco seasoning mix; mix well. When ready to grill, place bread halves, cut side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 3 to 5 minutes or until light golden brown.
Turn brad halves; spread cream cheese mixture evenly on cut sides of bread. Sprinkle with shredded cheese. Cook an additional 5 to 7 minutes or until cheese is melted. You can eat as is, or serve with salsa. YIELD: 16 Slices
Post a Comment
<< Home