Goat Cheese and Dried Tomato Poppers

Name: Goat Cheese and Dried Tomato Poppers
Yield: Makes 24 Poppers
Cuisine: United States
Ingredients: 6 sun-dried tomatoes (not oil packed), soaked in warm water for 30 minutes, then drained and thinly slivered; 8 ounces (1 cup) soft goat cheese, at room temperature; 6 fresh basil leaves, thinly slivered; 12 large jalapeño peppers (about 3 inches long and of uniform size)

Preparation info

Makes
24
Poppers

Difficulty
Easy

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Here are poppers for nonmeat eaters. Stuff the jalapeño peppers with a soft, creamy goat cheese like Montrachet.

Ingredients

12 large jalapeño peppers (about 3 inches long and of uniform size)
8 ounces (1

Americas
United States
Starter
Vegetarian
Gluten-free
Spicy

Method

Cut each jalapeño in half lengthwise and scoop out the seeds. Place 2 teaspoons of goat cheese in each jalapeño half and top it with a couple of tomato and basil slivers.
Set up the grill for indirect grilling, place a drip pan in the center, and preheat the grill to medium-high.
When ready to cook, brush and oil the grill grate. Arrange the jalapeños