I prepared these with Strawberry-Avocado Salsa with Cinnamon Tortilla Chips, and Baked Black Beans with Chorizo for appetizers, Flank Steak Tacos with Cabbage Slaw and Chimichurri Halibut Tacos with Grilled Pineapple-Avocado Salsa for the main course, Blackberry Margaritas and Fresh Raspberry Lemonade (along with an apple-strawberry wine, a blueberry wine, and a key lime wine) for beverages, and Blueberry Crisp with nonfat vanilla frozen yogurt for dessert for our first Finer Things Book Club meeting ~ they were all a hit!
Yield: 14 servings (serving size: 2 pepper halves)
Ingredients:
2 slices center-cut bacon
1/2 cup (4 ounces) cream cheese, softened
1/2 cup (4 ounces) fat-free cream cheese, softened
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
1/4 cup minced green onions
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1 small garlic clove, minced
14 jalapeño peppers, halved lengthwise and seeded
Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded tomato
Preparation:
1. Preheat grill to medium-high heat.
2. Cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan, and drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring to combine. Divide cheese evenly and fill the pepper halves. Place peppers, cheese side up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place the peppers on a serving platter. Sprinkle with cilantro and tomato.
Nutritional Information:
Calories: 56
Fat: 4.1g
Saturated fat: 2.2g
Monounsaturated fat: 1.1g
Polyunsaturated fat: 0.2g
Protein: 2.9g
Carbohydrate: 2.1g
Fiber: 0.5g
Cholesterol: 13mg
Iron: 0.2mg
Sodium: 157mg
Calcium: 55mg
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