Cheese Stuffed Chilies


  • 10 large jalapeño peppers
  • 1 cup of jack cheese
  • 1 small can of green chilies, chopped and drained
  • 2 cloves garlic, chopped
  • kosher salt and fresh cracked black pepper
  • Cut chilies in half, leaving the stem, remove veins and seeds
  • In a small bowl mix the cheese, green chilies and garlic.
  • Place the peppers on a grill, skin side down and roast for about 4 minutes.
  • Remove from heat and let cool.
  • Spoon the cheese mixture into the peppers and place them in a heat proof pan and put back on the grill for another 5 minutes or until the cheese is melted.

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