Cheesy Potato Jalapeno Poppers - Grilled Stuffed Jalapeno Peppers
Bust out the grill for these grilled stuffed jalapeno peppers. They're jalapeno poppers stuffed with a delicious mixture of salsa con queso and roasted potatoes, a tasty and spicy combination, perfect for the grill. See for yourself! The cheese infuses the potatoes with flavor and a texture that builds a jalapeno popper crave that takes your tongue on a wild ride.
If you enjoy this recipe, you'll really enjoy our cookbook - "Jalapeno Poppers and Other Stuffed Chili Peppers" - in PRINT or EBOOK.
Ingredients
- 4 jalapeno peppers
- 4 small yellow potatoes
- Dash of olive oil
- 4 teaspoons salsa con queso
- Salt to taste
Cooking Directions
- Heat grill to medium heat.
- Grill the jalapeno peppers about 15-20 minutes, flipping often, until skins are blackened and charred. Set them into a plastic bag and seal, allowing them to steam and cool.
- While peppers are grilling, wrap potatoes with olive oil and a bit of salt in aluminum foil. Grill about 20 minutes, or until potatoes are soft and cooked through.
- Set potatoes into a mixing bowl with salsa con queso. Season with salt and mash. Set aside.
- Once jalapeno peppers have cooled, peel away the charred skins. They should come away easily. You do not have to achieve a perfect peel.
- Slit each jalapeno pepper from stem to tip and scoop out the innards.
- Stuff each jalapeno with the potato-cheese mixture.
- Set back onto the grill and cook about 6-8 minutes.
- Serve!
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