CHEESE STUFFED JALAPENO POPPERS
As seen on WCNCs Charlotte Today - Feb 2, 2012
Recipe by Charlotte Culinary expert Heidi Billotto
Hlnc@carolina.rr.com
8-10 whole jalapenos
1 cup queso cheese, crumbled
1 (8oz) block cream cheese
1 cup shredded Monterey jack cheese
½ cup dry seasoned bread crumbs
Wear rubber gloves and slice jalapenos in half lengthwise, scraping out all of the seeds and ribs.
Place open side up on a parchment paper lined baking sheet.
Combine the three cheeses. Stuff jalapenos with the cheese mix. Top with a sprinkling of bread crumbs. Hold until 20-30 minutes before kick-off. Bake in a 350 oven for 30-40 minutes and serve piping hot to all of your armchair quarterbacks.
Jalapeno and Cilantro Pesto with grilled shrimp
Recipe by Charlotte Culinary Expert, Heidi Billotto
hlnc@carolina.rr.com
1 cup Parmesan cheese
1 ½ cups pine nuts
1 cup fresh organic Windcrest farm cilantro
6 fresh jalapenos, roasted, seeded and diced
1 cup extra virgin olive oil
Salt to taste
Combine all ingredients, except olive oil, in the bowl of a food processor fitted with the steel blade. When everything is finely chopped, keep machine running and add olive oil through the feed tube until your pesto has the correct consistency for your individual use.
Serve a top skewers of grilled shrimp or with wedges of bell peppers or your favorite chips.
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