Grilled Sweet Pepper Rellanos with Goat Cheese, Charred Corn and Apricot
Rev up your grill for this summer season and enjoy some time with family and friends. At the park or your backyard, it’s that time to get some grilling done. Get a a juicy and tender Choice Premium Steak an let’s get started. Follow these tasty recipes from the Walmart Choice Steak Challenge for a month full of Hmmmm. Presented by Walmart, Kingsford® Charcoal and Coca-Cola.
Recipe's created by Chef Chad Johnson,
of Bern’s Steak House in Tampa, Fla. on behalf of the Walmart Choice Steak Challenge. Chef Chad Johnson is originally from Louisville, Ky. and started at SideBern's about eight years ago as a cook and worked his way up through the ranks. He became executive chef four years ago
Makes: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
INGREDIENTS:
12 mini sweet peppers
1 ear sweet corn, shucked
8 ounces Chevre, or other soft goat cheese
½ cup dried apricots, diced
2 tablespoons basil, chopped
Instructions:
1. Preheat the grill using Kingsford® charcoal, until briquets are consistently ashed over.
2. Grill peppers over a medium fire until lightly charred on all sides, place peppers in a bowl and wrap with
plastic wrap, allow to cool to room temperature.
3. Char corn on the grill over high heat until moderately charred, remove and cool, remove corn kernels from the cob.
4. Mix the goat cheese, charred corn, apricots, and basil. Season with salt and pepper.
5. Cut a slit in the side of each pepper and gently scrap out the seeds. Fill each pepper with the goat cheese
mixture until full.
6. Return stuffed peppers to the grill and cook over medium heat until the goat cheese is warm and soft.
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