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Grilled Appetizer
A recipe to amaze and entertain
your friends
or family!
Roasted Pepper Dip
with Baked Chips
Ingredients
1 red bell pepper
1 Anaheim pepper or Banana pepper
1/2 cup herb stuffing mix
1/3 cup milk
1/4 cup pitted green olives, chopped
1/2 teaspoon granulated garlic powder (optional)
1 tablespoon red wine vinegar
Your favorite hot sauce, i.e., Tabasco
Directions
Preheat the gas grill, slice the peppers in
half lengthwise, core and seed. Lay the pieces skin side down, over direct
heat. Grill for about 10 to 15 minutes until skin blisters and turns black.
Remove the peppers and place in a foil pouch, close; let peppers steam for 15
minutes. When they are cool enough to handle, remove the skin and mince or
finely chop. In a small bowl, place stuffing mix and cover with milk. Let set
about 10 minutes or until herb mixture softens. Combine the herb stuffing
mixture, peppers, olives, garlic powder, vinegar and hot sauce, to your
temperature, if desired. Spoon the dip into a serving bowl, cover, and let
stand at least 30 minutes to blend the flavors. Garnish as desired.
Irma's Tip: Use a fresh
large bell pepper as a serving container. Wash, cut off the top, remove the
core and seeds. Rinse the inside thoroughly and stuff with the Roasted Pepper
Dip. Some Banana peppers are a little hotter than most Anaheim, therefore you
might want to taste before adding additional hot sauce. If you are really
adventurous you can use other hot peppers in place of the Anaheim. If your dip
is a little too stiff, you may need more moisture added. Various brands of
stuffing mix absorb moisture differently.
Grilled Tortilla Chips
Ingredients
10 to 12 flour tortillas
Vegetable oil or Cooking spray
A variety of different dry spices such as:
Mexican Style Spice, Chili Powders,
Italian Style Spices, Cinnamon Sugar Mixture, or
any spice that you really like.
Directions
Spray tortilla on each side with cooking spray
and sprinkle with your favorite spice. You can use a different spice on each
tortillas for a variety of tasty chips. Using a pizza cutter, cut tortillas
into 8 wedges. Place a square of heavy duty cooking foil on your gas grill and
spray lightly with cooking spray. Arrange tortillas in a single layer on the
foil and bake over indirect medium heat (325-350 degrees) until crisp and
lightly browned. Makes 80 to 96 chips.
Irma's Tip: When having
a patio party, give each of your guests a flour tortilla. Have cooking spray
and a variety of spices on hand and let each person prepare their own chips
using their favorite type of spice.
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Recipe