Chili Pepper Poppers
The Tyrian version of this dish is somewhat different from the standard North American version. While both versions involve stuffing pepper halves with soft cheese, that is where the similarities end.
These are pictured here made with poblano peppers, which do work, but I find I prefer jalapeño for this application.
The upper examples are stuffed with cream cheese (as North Americans tend to use), while the lower pair are stuffed with a soft ripened goat cheese that is more reminiscent of the tangy cheeses used in Tyria.
Chili Pepper Poppers
hot peppers (preferably jalapeño), halved, seeds and pith removed (do not remove the stems)
soft cheese (Paillot de Chèvre, cream cheese, or even a goat brie work well)
Cheddar cheese, grated
Fill the pepper halves with soft cheese and top with a sprinkle of grated Cheddar. Roast over a medium fire (or ~350F oven) until the cheese melts and the peppers soften (~10 minutes). Broil under a salamander (or broiler) for a few minutes to until the cheese browns on top.
Enjoy as is or serve atop a piece of warm toast.
These are pictured here made with poblano peppers, which do work, but I find I prefer jalapeño for this application.
Chili Pepper Poppers
hot peppers (preferably jalapeño), halved, seeds and pith removed (do not remove the stems)
soft cheese (Paillot de Chèvre, cream cheese, or even a goat brie work well)
Cheddar cheese, grated
Fill the pepper halves with soft cheese and top with a sprinkle of grated Cheddar. Roast over a medium fire (or ~350F oven) until the cheese melts and the peppers soften (~10 minutes). Broil under a salamander (or broiler) for a few minutes to until the cheese browns on top.
Enjoy as is or serve atop a piece of warm toast.
Timing: I found that 13 minutes baking + 3 minutes under the broiler worked well.
ReplyDeleteFilling: pure goat cheese tends to melt down dramatically; a 50/50 goat cheese/cream cheese mix provides both bulk and flavour, especially if you go generous on the filling for each pepper.
Leaving the stem end on each pepper half prevents the cheese from running out the end when cooked.