It's outdoor cooking season and I like to have some dishes that can be prepped ahead of time and served at room temp, like dips and spreads to serve with crudités and flatbreads; a big platter of serve-yourself lettuce wraps for grilled fish and meats, like this Bobby Flay recipe for Filet Mignon, Honey-Dijon Vinaigrette, and Lavender Goat Cheese. maybe a pot of jambalaya; some finger foods, like sandwiches, chips and salsa. I also love to have something with a kick to it, like a skillet of melting queso fundido with chiles and caramelized onions or crisped-up chorizo. And to get things really heated up, I love making these cheese-stuffed jalapeños wrapped in prosciutto. You can use a hotter chile like serrano or Fresno or a milder one like Anaheim or güero. Personally, I like it hot, so the warmer serrano or jalapeño work best for that satisfying adrenalin rush specific to heat seekers. Topped with fresh cilantro and pomegranate arils, the saltiness of the prosciutto, the crunch of pomegranate, melted cheese and heat all work together.
Date Published: May 19, 2016
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