A month has flown by and it is time for another Cooking Light Virtual Supper Club - a greta opportunity to get together with a great group of folks and enjoy good food and fun. This month's theme has us heading to the beach for a Beachcomber Picnic. Everyone is bringing something to enjoy while hanging out at the beach. I assumed that there would be a BBQ at the beach so my contribution is these jalapeno poppers.
I've always looked askance at jalapeno poppers when I have seen others order them at a restaurant - stuffed with cheese, breaded, and fried these so-called treats are no treat for your waistline! A serving generally packs more than 600 calories and a weeks worth of fat. This version from Cooking Light has less than 100 calories per serving - the problem is that they taste so darn good that I defy you to only eat a normal serving.
The three-cheese filling is a delicious complement for the spicy peppers. You can also use a milder chile, such as a cherry pepper (but why would you want to? *smile*). If you're worried about the heat be sure to both seed AND devein the peppers as this is where most of the pepper's heat is found.
Grilled Jalapeno Poppers
1/2 cup (4 ounces) soft goat cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup finely chopped seeded tomato
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh sage
1/2 teaspoon kosher salt
16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
2 tablespoons chopped fresh cilantro
Prepare grill to medium-high heat.
Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.
To see what the rest of the gang brought for supper you can visit their pages here:
Roz of La Bella Vita 's panzannella with tomato, bacon, and basil salad.
Val from More Than Burnt Toast lightened up fried chicken with this oven fried chicken.
Sandi of The Whistlestop Cafe served up orange flavored couscous.
What a feast. If I could eat like this I might go to the beach a bit more! *smile*