The Super Bowl is this weekend, and everyone knows it's more about the snacks than the game. This week, we'll share some recipes that will help you feed your football friends well. Today's comes from The Burrell Group.
16 pickled jalapeño peppers, rinsed and drained1 10.5 oz. log (or 2 4-oz. logs) fresh goat cheese1 -1/2 cups grated Jarlsberg cheese1/2 cup grated Parmesan cheese1/4 cup diced green onion (scallions) or chivesDash of hot sauce
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Using small sharp knife, cut slit down one side of each pepper. Leave stem intact and remove seeds and veins. In bowl, mash goat cheese with Jarlsberg, Parmesan, onion and hot sauce. Divide among peppers, stuffing each generously. Refrigerate. (Recipe can be made ahead to this point.) Arrange peppers in heavy aluminum foil packet. Grill 10 minutes or bake (350 degrees, 15 minutes) until cheese begins to melt.
Makes 16 appetizers