• 2 lbs. Red potatoes, cut into bite-size pieces, or potato of your choice
  • 2 Tbsp Olive oil
  • 1 T CULINARY COMFORT Dry Rub Seasoning*
  • 1 cup Cheddar cheese, shredded
  • 3 strips bacon, cooked crispy and crumbled (or ½ C crumbles)
  • 1 Tbsp parsley, chopped

GRILLED STUFFED JALAPENOS

DIRECTIONS:

  • 8 oz. cream cheese, softened
  • 2 oz. extra-sharp cheddar cheese, shredded
  • 1/4 cup minced green onions
  • 1 tsp. fresh lime juice
  • 1/4 tsp. salt
  • 1 small garlic clove, minced
  • 14 jalapeno peppers, halved lengthwise and seeded
  • Cooking spray
  • Top with chopped tomato & cilantro (optional)

INGREDIENTS:

DIRECTIONS:

INGREDIENTS:

RECIPES

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GRILLED BBQ POTATOES

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  1. ​Preheat grill to medium heat or 400°F.
  2. Add potatoes to a large mixing bowl or Ziplock bag. Drizzle with oil and stir or toss to coat. Add seasonings (*or use your own favorite bbq rub/seasoning). Stir or toss until the potatoes are well coated.
  3. Transfer potatoes to a square sheet of heavy-duty aluminum foil. Group together in the center of the foil. Fold one side over the potatoes and then the other side so they are overlapping. This will create a long rectangle. Fold up the ends to seal everything in.
  4. Place potato packet on the hot grill, seam side up. Grill for 15 min. Flip and grill for another 15 minutes. Remove from heat.
  5. Place potato packet on a serving platter. Let rest for 5 minutes and cut open. Carefully open the sides of the foil pack and fold them down. Sprinkle potatoes with cheese, bacon and parsley. Serve hot!
  1. ​Preheat grill to medium-high heat (about 400°F – 450°F).
  2. While grill is preheating, combine cheeses and next 4 ingredients in a bowl, stirring well until combined.
  3. Divide cheese mixture evenly to fill the pepper halves. Place peppers, cheese side up, on a grill rack or grill grate coated with cooking spray. (You can also use grill mats or foil).
  4. Close lid and grill peppers for 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned.
  5. Place peppers on  a serving platter and sprinkle with chopped tomato and cilantro.