Ingredients (4)
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shredded Jack cheese 1 cup (4 ounces)
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jalapeño peppers 8 (¾ pounds)
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Hidden Valley® Spicy Ranch 4 tablespoons
Steps (4)
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1Mix cheese and Hidden Valley® Spicy Ranch dressing together in a small bowl; set aside.
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2Place peppers on heated grill; roast about 4 minutes per side or until peppers begin to blister. Remove from heat and allow to cool about 10 minutes.
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3Reserving stem end, cut peppers in half lengthwise and remove seeded core. Spoon cheese mixture into peppers. Arrange stuffed peppers in a small heat-proof skillet or pan. Return to grill and heat 5 minutes or until cheese is melted.
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4Drizzle with KC Masterpiece® Fiery Habanero Honey Barbecue Sauce.
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