Party with Red Hot Chile Peppers (on the Grill)!!!

The true sign of a summer par-tay is a chile pepper off the grill!  Preferably stuffed with goodies and wrapped with my king, Bacon.   At Faraday’s we have two chile roasta’s complete with a pepper de-seeder.  One option retails for $17.99 and the rack will hold up to 12 peppers.  The other option retails for $19.99 and can manage up to 18 peppers! 

Tony’s KILLER recipe:

1. Go to Faraday’s and get your chile roasta.  (You know you want to come  in here anyway!)

2.Preheat the grill to 350-400.  You can also do this in the oven, just place the pepper rack in a pan to catch drippings and cheese. 

3. Core and clean each pepper.  I highly recommend using rubber gloves because pepper juice is mean and hurts!  Set peppers in rack.

4.  Cube 1-2 cooked chicken breasts in pieces suitable for stuffing.  Place chicken in peppers. 

5.  Add cream cheese or goat cheese to peppers.  I think an icing bag works beautifully.  

6.  Wrap each tasty pepper with even more tasty bacon.  Use a toothpick to keep pepper and bacon together forever!

7.  Put on preheated grill and close cover.  Should take 10-15 minutes. 

8.  Remove from grill and enjoy eating all peppers in about 10-15 minutes.  (You don’t have to eat them that quickly, but you will!)

Get creative with these treats….use smoked cheeses, meats, any herbs…I even saw a recipe using peanut butter!  Whatever you’ve got or enjoy will work.  Let us know your ideas, tricks, recipes, etc.

July 16, 2010 | Categories: Blakely

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