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Grilled Mozzarella jalapenos

Grilled Mozzarella jalapenos

Description

Yield

6 servings

Total Prepare Time

15 min

Original URL

Grilling jalapenos tempers their heat and lends them a subtle sweetness that really brings out the mild flavour of Canadian Mozzarella.

Ingredients

6 large jalapeno peppers
1 cup (250 mL) Canadian Mozzarella, grated
1/4 cup (60 mL) mild salsa, homemade or store-bought
1 tbsp (15 mL) lime juice
1/4 cup (60 mL) cilantro, chopped
2 tbsp (30 mL) breadcrumbs
Salsa:
2 tsp (10 mL) canola oil
1/2 red pepper, finely diced
1/2 onion, finely diced
1 clove garlic, chopped
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) ground coriander
1 1/2 cups (375 mL) tomatoes, diced
3 tbsp (45 mL) tomato paste
1 tsp (5 mL) sugar
1 tbsp (15 mL) lime juice
Salt and freshly ground pepper
1/4 cup (60 mL) cilantro, chopped (optional)

Instructions

Barbecue method: Cut jalapeno peppers in half lengthwise and remove all the seeds* by scraping the inside with a spoon.
In a bowl, mix Mozzarella with salsa, lime juice and cilantro.
Preheat grill to medium heat.
Stuff pepper halves with cheese mixture and sprinkle with breadcrumbs.
Cook on the grill for about 10–15 minutes or until peppers are tender and cheese has melted.
Oven method: Preheat the oven to 400°F (200°C).
Place stuffed pepper halves in an oven-safe baking dish and cook for about 15 minutes or until peppers are tender and cheese has melted.
Salsa: In a saucepan, heat the oil on medium heat and sauté peppers, onion and garlic for 5 minutes.
Add the remaining ingredients except the cilantro. Bring to a boil and simmer for 5–10 minutes depending on desired tenderness of vegetables.
Adjust seasoning and add cilantro, if desired. Transfer to a jar and let cool. Refrigerate at least 2 hours before serving.

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