BBQ’d Jalapenos with Manchego, Ricotta, & Honey

bbq jalapenos stuffed with cheese and honey

Come on…how delicious do these look?  ‘Tis the season for cocktail parties with yummy, and interesting, bite-sized goodies!   Plate these bad boys with some cheese and nuts for a cocktail party, use them as a side with grilled chicken, fish, or steak, or simply as a delicious snack for yourself!  These little poppers take less than 5 minutes to make, don’t require much of a recipe, and get put right onto the grill (my FAVOURITE way to cook!).  You can grill them inside if you prefer (under the broiler or in a grill pan on top of the stove), but it’s just not the same thing.  The flavours are amazing…salty, sweet, spicy, pungent…this one’s got it all!

 

BBQ’D JALAPENOS WITH MANCHEGO, RICOTTA,  & HONEY

Jalapenos, halved lengthwise and seeded
About a tbsp. Manchego cheese, crumbled into each pepper
About a tbsp. Ricotta cheese, spooned into each pepper
Kosher Salt & Fresh Pepper
Honey, for drizzling

 

Turn BBQ on and let it warm up for about 20 minutes.

Rinse off Jalapenos.  Slice lengthwise, remove tops and then take out the seeds.

Into the Jalapeno, sprinkle some Manchego Cheese first, and then scoop out some Ricotta cheese.

Crack some fresh pepper and sprinkle a small pinch of kosher salt onto each jalapeno.

BBQ over medium heat, skin side down only, for about 5 minutes, until peppers look charred and cheese melts.

Remove from BBQ.  Drizzle honey over top.  To amp the flavour a little more, you can add a little zest of lemon to each Jalapeno!

Enjoy!

 

Mangiamo!  Let’s eat!

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