We had chicken wings, and jalapeño poppers. These aren't those poppers you typically find in an appetizer section of a menu. These are fresh jalapeños that are cut open, and cored out. A piece of Monterrey jack cheese is placed inside, then a piece of smoked sausage on top. Skewer it with a toothpick and place on grill. Roast until cheese is melty and pepper begins to char a bit. Dee-lish! Today, though, the variation was to place in oven, along with pan of wings, bake low and slow at 200 degrees. Let go until pepper gets soft and blistered.
3 comments:
It looks like it would taste good but my digestive system isn't what it was 30 years ago.
The peppers look good!
I'll pass on the wings though, I'm not much of a chicken eater and never could see going through all that trouble for half a teaspoon of meat.
It's just a matter of having the right wings. Brew them with some chipotlé or habanero peppers, serve with poppers, fries, cold beer and that's some great hang out food.
The poppers work great with bacon, too.
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