12
GRILLED STUFFED POBLANO
PARTY poppers
3 small poblano peppers, stems removed and seeded
4 oz. cream cheese, softened
4 oz. shredded taco cheese
1/3 cup green olives with pimentos, chopped
1 tablespoon cilantro, roughly chopped
1/2 teaspoon ground cumin
Fill Round Heating Plate about 1/2 way with water. Preheat
SANTA FE BUFFET™
5-8 minutes on
“HIGH.”
Wash peppers and cut off stem ends. Scrape out seeds. In about
2 minutes, water will be boiling. Add peppers cover with Glass Lid.
As peppers steam, they will wilt slightly. Steam the peppers for
8 minutes. Remove with Tongs onto plate.
In a small bowl, while peppers are steaming, beat the cream
cheese until soft, then add the taco cheese, olives, cilantro
and cumin.
When peppers are cool enough to handle (about 2 minutes), stuff
the peppers with cheese mixture. Do not fill to the top because, as
they grill, the cheese will ooze.
These peppers can be prepared up to 2 days ahead, cover with
plastic wrap and refrigerate until ready to finish and serve.
Preheat
SANTA FE BUFFET™
on
“HIGH”
for 5 minutes. Turn
heat down between
“MEDIUM”
and
“HIGH.”
Place peppers on
Ribbed Grill, with Glass Lid on top. Grill for a total of 8-10 minutes,
turning every few minutes, until grilled on each side. Cheese should
be melted and hot. Remove carefully with Tongs.
Cut in halves or serve whole.
Serves 3 - 6.
Variations:
For fun, mouth-watering appetizers, use jalapeno
peppers and reduce steam time to 4 minutes. Proceed with recipe.
Or, stuff poblano peppers with cheese, rice and chopped, grilled
sausage. Experiment with various cheeses and cheese blends.
Содержание WG1TB
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