For today’s post I’m turning over the reins of A Gouda Life to my daughter, Lauren Dezenski because her Fiesta Peppers recipe is so delicious that it needs to be shared! It’s the perfect appetizer for your next get-together. It’ll improve your life. Guaranteed.
Thank you so much Lauren for your support of A Gouda Life and sharing your recipe and story with us! Stay tuned for other A Gouda Life supporters/guest bloggers!
I LOVE to eat, pair food with a large glass of wine, and get more than a little creative in the kitchen…I am my mother’s daughter. Growing up in her kitchen I became enthralled with trying new things and was inspired by her desire to always put a personal touch on each and every meal. Growing up in her kitchen meant together time, and the promise of food that kept you eating past Thanksgiving-full. It’s about time this artistic home cook shared her recipes over the World Wide Web!
My absolute favorite way to eat is in the form of appetizers – I could eat every meal like this. Dips and things involving chips are generally my forte when bringing something to pass – fiesta, Mexicali, enchilada…are you seeing a theme? I am ADDICTED to Mexican-style food and eat it way more often than one person should. Spicy, cheesy, bold flavored food…need I say more?
I was recently put in charge of apps at a family party and wanting to do something a little different I hopped on Pinterest for some quick inspiration. Pinterest for me is like a black hole. I go on looking for recipe inspiration and end up pinning a cute dress, future vacation, and a funny quote all before getting to that recipe I was searching for. When I finally climbed my way out of the black hole that is Pinterest I had decided to take pieces from two recipes and combine the for one mouthwatering winner of a recipe. . .enter Fiesta Peppers!
Now I am a big fan of jalapeno poppers, but lately, my peppers have been SO spicy that I struggle to eat the end of it — total waste of a perfect appetizer. Spicy is good; but mouth on fire, singe your taste buds is another thing. The end result: my favorite filling for a Jalapeno popper stuffed into mini sweet peppers and grilled for a perfect summer app.
- 18-20 MINI sweet bell peppers
- 1 - 8 oz. package of cream cheese
- 1 jalapeno, seeds/stems removed (you'll only use half)
- ¼ cup red onion
- 1 – 1 ½ cup Fiesta Blend shredded cheese (if you don’t have it, mix in 2-3 tablespoons of taco seasoning to shredded cheddar)
- ¼ cup bacon bits
- ¼ cup cilantro, finely minced
- Mix together in a large bowl the package of cream cheese, half of the jalapeno minced, red onion, cilantro, bacon bits and about half the bag of shredded fiesta blend cheese.
- Wash and cut the top off 18-20 mini peppers and clear out any seeds.
- Scoop the cream cheese mixture into a gallon sized zip lock bag. Cut one bottom corner of the bag to create your own piping bag.
- Use piping bag to squeeze cream cheese mixture into peppers. Top with a little extra cheese and press down to seal.
- Spray aluminum foil with cooking spray and lay on a pre-heated grill (medium heat, about 300-350 degrees).
- Place peppers on foil and cook approximately 6-8 minutes per side; 6 for a firmer pepper, 8 for a softer pepper with some charring.
- Slide foil off of the grill and onto a plate. Plate peppers and serve!