Grilled Cherry Pepper Poppers
A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.
In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.
14 fresh cherry peppers
4 ounces plain cream cheese, softened
2 tablespoons chopped cilantro
¼ teaspoon kosher salt
Fresh cracked pepper
6 ounces cooked crab meat (Alaskan King crab recommended)
3 ½ ounces Manchego cheese, cubed
Lime wedges and tortilla chips for serving
Flatten the bottom of each pepper by cutting a thin slice off of the bottom, being careful not to cut all the way through to the inside cavity. Remove top, scoop out and discard seeds (*see tip). Set aside.
In a small bowl combine cream cheese, cilantro and crabmeat. Season with salt and pepper and mix gently with a fork to combine. Stuff each pepper with a heaping teaspoon of cream cheese mixture and top each with a piece of cheese.
Preheat an outdoor grill. Place peppers on the grill, close the cover and cook for 5 minutes until cheese is melted. Cool slightly before serving with tortilla chips and lime wedges.
*Tip: A small melon baller works great for scooping out the peppers.
From foodnetwork.com