4 jalapeno peppers 4 sweet mini peppers 1/4 cup queso fresco, cut into 1 inch by 1/4 inch pieces 1 garlic clove Lime juice Kosher salt
Prepare the grill. Place the peppers directly over the flame and grill until just tender and blackened in spots. Remove the peppers and cut off the stems. Working with one pepper at a time, make an incision lengthwise down the pepper to open it up (but not cut it in half). Carefully remove the seeds. Repeat with remaining peppers.
Mince the garlic. Add a good pinch of kosher salt to the garlic and mash the garlic and salt into a paste with the flat side of a chefs knife.
Rub a little garlic down the center of each pepper. Place a piece of queso fresco in the center of each pepper. Fold up the sides to suround the cheese.
Place the stuffed peppers back on the grill just until the cheese is softened, about 3 minutes. Transfer the peppers to a platter and drizzle generously with lime juice and sprinkle generously with kosher salt. Serve.
Be careful, the jalapeno peppers can be spicy....but if you like the heat these are fantastic!
This recipe was adapted from a recipe from Chef Steve New, Glenwood Springs, CO.