These stuffed Jalapeños are the perfect appetizer anytime you fire up the grill. They go especially well with pork.
24 medium jalapeno peppers, whole
5 oz russett potatoes
2 oz Neufchatel cheese, softened
2 oz sharp cheddar cheese, grated
1 tsp minced garlic
1/4 tsp kosher salt
1. Cut the tops off of the jalapenos and carefully scrape out the seeds and membranes. Set aside.
2. Wash the potato and pierce several times with a fork. Microwave on high for three minutes or until soft. Let cool enough to handle, then peel. With a fork, mash together to potato, cheeses, garlic and salt.
3. Stretch a double thickness of heavy aluminum foil over a disposable pie plate and crimp tightly around the edges, or cover a jalapeno rack with foil. Fill each pepper with the potato mixture, pierce a hole in the foil, and gently insert the filled peppers to stand upright.
4. Grill peppers over charcoal or bake in a 400 degree oven for 15 to 20 minutes or until peppers are just tender. Serve immediately with cold beverages.