Appetizer > Grilled Appetizers

Grilled Sandia Pepper Poppers Recipe

Ingredients with Measurements:
- 8 Sandia peppers
- 4 oz. cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 1/4 cup chopped cooked bacon
- 1/4 tsp. garlic powder
- Salt and pepper to taste
- 8 toothpicks

Special equipment needed:
- Grill
- Mixing bowl
- Spoon
- Cutting board
- Knife

Step-by-step instructions:

1. Preheat the grill to medium-high heat.
2. Cut off the tops of the Sandia peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the cream cheese, cheddar cheese, bacon, garlic powder, salt, and pepper.
4. Stuff each Sandia pepper with the cheese mixture.
5. Secure the top of each pepper with a toothpick.
6. Place the stuffed peppers on the grill and cook for 5-7 minutes per side, or until the peppers are tender and the cheese is melted and lightly browned.
7. Remove the peppers from the grill and let them cool for a few minutes before serving.


Time:
Preparation time: 15 minutes
Cooking time: 10-14 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 160
Total fat: 14g
Saturated fat: 7g
Cholesterol: 40mg
Sodium: 280mg
Total carbohydrates: 3g
Dietary fiber: 1g
Sugars: 2g
Protein: 6g

Substitutions for ingredients:
- You can substitute the Sandia peppers with jalapeño peppers if you prefer a spicier popper.
- You can use any type of shredded cheese in place of cheddar cheese.
- If you don't have cooked bacon, you can use bacon bits or omit the bacon altogether.

Variations:
- You can add diced onions or green onions to the cheese mixture for extra flavor.
- You can wrap the stuffed peppers in bacon before grilling for a smoky flavor.
- You can add a teaspoon of hot sauce to the cheese mixture for a spicier popper.

Tips and tricks:
- Wear gloves when handling the peppers to avoid getting the pepper oils on your skin.
- Make sure the cream cheese is softened before mixing it with the other ingredients for easier mixing.
- If the toothpicks start to burn on the grill, you can soak them in water for a few minutes before using them.

Storage instructions:
Leftover poppers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the poppers, place them on a baking sheet and bake in a preheated oven at 350°F for 10-12 minutes, or until heated through.

Presentation ideas:
Serve the poppers on a platter with a side of ranch dressing for dipping.

Garnishes:
Garnish the poppers with chopped fresh cilantro or parsley for added color and flavor.

Pairings:
These poppers pair well with grilled chicken or steak.

Suggested side dishes:
Serve the poppers with a side of grilled corn on the cob or a simple green salad.

Troubleshooting advice:
- If the cheese mixture is too thick to stuff into the peppers, you can add a tablespoon of milk to thin it out.
- If the peppers are not cooking evenly on the grill, you can move them to a cooler part of the grill to finish cooking.

Food safety advice:
- Make sure to wash your hands and cutting board thoroughly after handling the peppers.
- Use a food thermometer to ensure that the poppers reach an internal temperature of 165°F before serving.

Food history:
Sandia peppers are a type of chili pepper that originated in New Mexico. They are known for their mild to medium heat and are often used in traditional New Mexican cuisine.

Flavor profiles:
These poppers have a creamy and cheesy filling with a slightly spicy and smoky flavor from the grilled peppers.

Serving suggestions:
Serve these poppers as an appetizer or side dish at your next barbecue or summer gathering.

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Region: Mexican

Taste: Spicy, Tangy, Smoky, Sweet, Savory