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CHIPOTLE CHEESE BOATS

1 can whole pickled jalapeño peppers

3/4 lb. sharp aged cheese – grated (parmesan is good)

2/3 cup cream cheese

2 tablespoons CaJohns Chipotle Select

1/4 cup half & half

Chipotle Powder (to garnish)

 

Drain & rinse pickled jalapeños. Slice off stem end of pepper, then slice in half lengthwise & remove seeds. Mix cheese, cream cheese, half & half and CaJohns Chipotle Select together, then stuff jalapeño halves with this mixture. Sprinkle with a bit of chipotle powder & serve.

 

Grilled Option Slice large fresh Jalapeños and remove seeds and veins. Stuff with cheese mixture, place on grill rack. Grill covered until cheese is bubbly. Sprinkle with a bit of chipotle powder & serve.