Thursday, June 28, 2012

Grilled Ballpark Nachos

My apologies for the delay!! Time is flying by a little too fast and since I have been so consumed with using my new grill and hillbilly sunbathing out in the backyard, I haven't had a chance to share what I've been up to.  

All I have to say is that The Weber truly is the most beautiful thing we own.  Sorry leather Macy's couch and Kohler shower head,  no offense.... but that amazing piece of grilling glory let's me cook everything outside.  I can't even convey how great it is to not have to turn on my oven (woohoo... it's been about 3 weeks now) because it has this magical way of turning my entire kitchen into the Amazon.  Oh, not in a fun, exotic way but in the I-didn't-think-I-could-sweat-this-much-while-standing-still, I-think-I-need-to-take-a-shower-before-eating, kinda way.  So, let phase one of the outdoor grilling recap begin... 

Since Trader Joe's only sells certain items in bulk (I only wanted 2 jalapenos but managed to walk away with 10), I needed to come up with something to do with all of the leftovers and grilled jalapenos seemed like the BEST option.  After washing, de-seeding and slicing the penos in half, I threw them on the top rack of the grill for a couple minutes each side.  

After pulling them off and allowing them to cool a little, I filled the inside with some Merkts Cheese (please don't judge me because I put spreadable cheese on everything).  The only trouble with this process is that putting the cheese in the jalapeno is similar to putting peanut butter in celery.  Slippery little suckers.  So, make sure you scrape the knife sideways, otherwise, it will just keep gliding out.  Once the penos are stuffed, I top them off with some tortillas chips (one full chip will do but I've also used the crunched up bits in the bottom of the bag).  The chips not only function as a handle but they make these grilled jalapenos taste just like the ballpark nachos that we love so much.

And while I cherish processed nacho cheese (really, I do), I am far more excited about using Merkts because it comes from the refrigerated side of the store, which just seems way more natural.  Right?!  Cheese should be refrigerated?!  Don't get me started, I just can't wrap my head around those Velveeta types.  Oh, I eat it and I love it, I just don't understand it!  Anyway... add a little Miller Lite and you would think you were literally at the ballpark... minus the losing or the ridiculously expensive beers.    

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