Datil Pepper Quinoa Stuffed Poblano Peppers

All the ingredients for Datil Pepper Quinoa Stuffed Poblano Peppers: Snake Bite Datil Pepper Hot Sauce, Datil Zest, Poblano Peppers, Onion, Garlic, Bell Peppers, Quinoa, Parmesan Cheese, and Cilantro

I adore stuffed vegetables, and these stuffed poblanos are a nice change from what you might be used to doing.  Poblano peppers (pronounced “po-BLAH-no”) are fairly mild once you scrape out the seeds and membranes, and they can be stuffed with a wide variety of fillings.   Here, I’ve used quinoa for a nutty taste, and combined it with onions, garlic, sweet bell peppers, cilantro, and of course plenty of spicy datil pepper flavor with both Snake Bite Datil Pepper Hot Sauce and Fresh From Florida Datil Zest Seasoning Blend with orange, lemon and lime.

Snake Bite Datil Pepper Hot Sauce and Datil Zest Seasoning Blend

Poblano Peppers are now readily available in most grocery stores as well as vegetable markets, and provide a distinctive flavor that you don’t get with regular sweet bell peppers.  Poblanos are the pepper of choice used to make chile relleno, a popular Mexican dish.  Traditional chile relleno calls for the roasted pepper to be stuffed with cheese, then coated in egg and fried.  I almost never fry anything.  I hate the smell and grease in my kitchen as well as the obvious detriment of fried foods.  Stuffing these beautiful peppers with nutritious, delicious ingredients is definitely the health conscious way to go.  To make this vegan, either leave out the topping of shaved parmesan, or use a vegan cheese substitute.

Fun Facts about Poblano Peppers:

• When dried, whether they are smoked or not, poblano peppers are called ancho chili peppers. (Dried smoked  jalapeño peppers are called chipotle peppers.)
• Poblano peppers are said to originate from the state of Puebla in central Mexico.
• They’re mild to medium-hot, and register between 1,000 and 2,000 Scoville heat units on the Scoville Scale.
• Roasting brings out the fruity flavor of poblano peppers.
• There are approximately 13 calories, 2.97 grams of carbs and 0.11 grams of fat  in one poblano pepper, making them an excellent diet food.
• Poblano peppers are high in antioxidants, and may help fight cancer, promote weight loss and boost your immune system.
• One poblano pepper contains a whopping 51.5 mg of vitamin C, 86% of your daily requirement.  Vitamin C protects against the harmful effects of pollutants, helping to prevent certain cancers, fight infections, and boosts your immune system.
• Poblanos are also high in vitamin A, which is critical for vision and supports cell growth, playing a critical role in the formation and maintenance of a healthy heart, lungs, kidneys, bones and teeth.
• Capsaicin found in poblanos, datil peppers and other hot peppers, contributes to pain relief because it helps reduce your body’s inflammatory responses and decreases inflammation.

These stuffed poblano peppers, full of datil pepper goodness are easy to make and oh so delicious.  They are full of good for you veggies and perfect for a simple weeknight supper.

Baked Datil Stuffed Quinoa Poblano Peppers with Melted Parmesan Cheese

Datil Pepper Quinoa Stuffed Poblano Peppers

Prep TIme:  15 minutes

Cook TIme: approximately 40 minutes

Serves:  4

Ingredients:

• 4 Poblano Peppers
• 1 Tablespoon Extra Virgin Olive Oil or cooking spray
• 1/3 cup quinoa, cooked per package directions
• 1/2 cup onion, diced
• 1/4 cup red bell pepper, diced
• 1 clove garlic, minced
• 1/4 cup cilantro leaves, finely chopped
• 1 teaspoon or more to taste, Old St Augustine Gourmet Snake Bite Datil Pepper Hot Sauce or for even more heat, use Venom Datil Pepper Hot Sauce  or Stinging Lizard Scorpion Pepper and Datil Pepper Hot Sauce
• 1 teaspoon Old St Augustine Gourmet Datil Zest Seasoning
• 1/2 cup parmesan cheese or vegan cheese substitute (optional)

Instructions:

1. Heat oven to top broil.
2. Cut a small section out of the top of each poblano pepper and scoop out the seeds and membranes with a teaspoon.  (A grapefruit spoon with serrated edges works perfectly here if you have one.)
3. Prepare a baking sheet by covering it with aluminum foil.  Place peppers with cut sides down on baking sheet and drizzle with olive oil or spray with cooking spray.
4. Broil peppers for about 5-7 minutes on each side, until skin is blistered but not completely blackened.  Watch them carefully as they will burn quickly.
5. While peppers are cooking, in medium bowl, mix together the cooked quinoa, diced onion, bell pepper, garlic, cilantro, Snake Bite Datil Pepper Hot Sauce and Datil Zest.
6. Remove peppers from oven and let rest for a few minutes before stuffing.
7. Reduce oven temperature to 400 degrees Fahrenheit.
8. Divide stuffing evenly between the peppers and return peppers to the oven for 20 minutes to thoroughly heat the stuffing.
9. Top peppers with shaved parmesan or vegan cheese if desired and return to the oven for another 5 minutes or until the cheese is melted and bubbly.  Remove from oven.
10. Serve with more Snake Bite Datil Pepper Hot Sauce on the side or your favorite salsa.

Substitutions:  To make a more Mexican dish, you can substitute brown rice for the quinoa and add one can of black beans which have been drained and rinsed and 1 cup of drained whole kernel corn.  You will have filling left over, so you can roast a couple more poblanos or  it makes a wonderful side dish by itself.

Stay Spicy!

Angela

 

Nutrition Facts

Serves 4

Serving Size: 1 pepper

Amount Per Serving
Calories		155
% Daily Value*
Total Fat 7.4g		11%
	Saturated Fat 2.4g
	Trans Fat 0g
	Polyunsaturated Fat 1g
Cholesterol 7.2mg		2%
Sodium 305.4mg		13%
Total Carbohydrate 16.6g		6%
	Dietary Fiber 3.6g	15%
	Sugars 3.8g
Protein 7.1g		14%
Vitamin A 54.3µg		4%
Vitamin C 124.7mg		208%
Calcium 148.1mg		15%
Iron 1.3mg		7%
Vitamin D 0.1µg		1%
Vitamin E 1mg		3%
Vitamin K 14.7µg		18%
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. *The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Panino – Mozzarella Cheese Wrapped with Prosciutto, Salami and Pepperoni with Creamy Datil Pepper Dipping Sauce

Panino – Mozzarella Cheese Wrapped with Prosciutto, Salami and Pepperoni with Creamy Datil Pepper Dipping Sauce

Panino – Mozzarella Cheese Wrapped with Prosciutto, Salami and Pepperoni with Creamy Datil Pepper Dipping Sauce.

Easy appetizers are just minutes away.  Mozzarella cheese sticks wrapped with thinly sliced prosciutto, salami and pepperoni is super fast and amazingly delicious.  Served with a creamy but spicy, datil pepper dipping sauce, they are sure to be a hit at your next party.  You can use just about any lunch meat you choose: smoked ham, turkey breast, roast beef, or whatever you have in the refrigerator.  These are perfect for when you need something extremely quick and easy.  And now that it’s gotten hot in Florida, cranking up the oven is not always high on my list of priorities.  These babies will keep for several days if kept tightly wrapped and in the refrigerator.   By themselves or as part of an antipasto tray with olives, marinated artichoke hearts, cherry tomatoes, and other cheeses, they are quick and easy to make and fun to eat.

The dipping sauce is also quick and easy to prepare.  Just mix 1/2 cup low-fat sour cream or Greek yogurt with 1 teaspoon Old St Augustine Gourmet Datil Garlic Blend, 1/2 teaspoon Old St Augustine Gourmet Datil Pepper Hot Sauce – choose from Snake Bite, Venom or BRAND NEW Stinging Lizard depending on the heat level you want.  Add in 1 teaspoon spicy mustard or horseradish, again, your choice.  You can even add a few drops of lemon or lime juice for a little extra tang.  I had limes on hand, so that’s what I used here.  A few chopped fresh basil leaves to give it an Italian twist, and you have perfection in a bowl.  You can make this first if you prefer it chilled, but it’s wonderful served immediately after you whip it together.  Any left over sauce can be used with hot wings, as a spicy salad dressing, as a topping for baked potatoes, or brushed on grilled corn on the cob.

Want something even easier?  Just add 1/2 teaspoon Old St Augustine Gourmet Datil Garlic Blend to extra virgin olive oil for a true Italian dipping sauce.  Be sure to serve some crusty Italian bread on the side to dip as well.

Panino – Mozzarella Cheese Wrapped with Prosciutto, Salami and Pepperoni with Creamy Datil Pepper Dipping Sauce

As a special side note, the wonderful tray pictured here was a Mother’s Day gift from my son Hunter and his beautiful girlfriend Lana.  What’s cool about the tray is that you can change out the little figures.  Hunter and Lana gave me a perky palm tree and a gorgeous little nautilus shell.  They know how much I love the beach and these are perfect for entertaining all summer long.  I took pictures with both of them to show you just how adorable this serving piece really is.  And what’s cool is that there are more figurines for every holiday and occasion.  Gonna’ have to get my hands on some more of them so I can change them out to match my party theme.   Thanks Hunter and Lana, for such a thoughtful gift!

Prep time: 10 minutes

Serves: 9 (2 wrapped mozzarella cheese sticks)

Ingredients:

• 9 Mozzarella Cheese sticks, cut in half
• 18 thinly sliced pieces of meat – prosciutto, salami, pepperoni or other meat of choice.
• 1/2 cup low-fat sour cream or Greek Yogurt
• 1/2 teaspoon Old St Augustine Gourmet Datil Pepper Hot Sauce – choose from Snake Bite, Venom or  BRAND NEW Stinging Lizard depending on the heat level you want
• 1 teaspoon Old St Augustine Gourmet Datil Garlic Seasoning Blend
• 1 teaspoon spicy mustard or horseradish
• 1/8 teaspoon lemon or lime juice
• 2 fresh basil leaves, minced

Instructions:

1. Cut mozzarella sticks in half.  Wrap with one thin slice of meat and place on tray with seam side down.
2. In small bowl, mix together the sour cream or yogurt, Snake Bite, Venom or Stinging Lizard Hot Sauce,  Old St Augustine Gourmet Datil Garlic Seasoning Blend, spicy mustard or horseradish, lemon or lime juice and basil leaves.
3. Serve panino with dipping sauce.
4. Panino and dipping sauce may both be kept refrigerated for 2-3 days if kept tightly covered with plastic wrap in refrigerator.

Stay Spicy!

Angela

 

Nutrition Facts For Panino:

• 1 Prosciutto Wrapped Mozzarella Cheese Stick: approximately 125 calories, 10 grams fat, 1 gram carbohydrates, 9 grams protein.
• 1 Salami Wrapped Mozzarella Cheese Stick:  approximately 130 calories, 8.4 grams fat, 1.4 grams carbohydrates, 9.2 grams protein.
• 1 Pepperoni Wrapped Mozzarella Cheese Stick:  150 calories, 13 grams fat, 1 gram carbohydrates, 9 grams protein

Nutrition Facts For Dipping Sauce:

1 teaspoon of sauce contains approximately 9 calories, 0.7 grams fat, 0.4 grams carbohydrates, 0.3 grams protein

Disclaimer: These numbers are approximate, and were calculated using ingredients from my own kitchen.  Your recipe may be different depending on the brands and products used.  There are numerous programs available to calculate nutrition information.  Please read labels carefully to determine the exact nutritional values based on the products you use.

Last Minute, Super Simple, Super Spicy, Super Bowl Appetizers

Time just gets away from me.  Are you the same way?  Here are a few last minute, super simple, super easy, super spicy Super Bowl appetizers sure to please any crowd.  Whether you are cheering for your favorite team, or you just like to watch great football, Sunday’s game should be a winner.  Easy to pick up nibbles allow you to watch the entire game without missing a single play.   Even if you aren’t having a party, you don’t want to miss those crazy commercials.

I’m more of an SEC college football fan, and my favorite team didn’t make it to the big show this year, but the Super Bowl never disappoints.   The two best teams in the country, Gladys Knight singing the National Anthem, incredible commercials, the half-time show with Maroon 5, and food, glorious food.  Grab one or two of these appetizers, made uniquely spicy with Old St Augustine Gourmet products, a beverage of choice, and prepare for a fun evening.

Buffalo Blue Cheese Deviled Eggs

Shake up your deviled eggs with some Snake Bite Hot Sauce, Buffalo chicken, celery, and a little blue cheese.  The tangy Buffalo chicken gives the eggs a unique kick that will knock your socks off and have you cheering for more.

Mini Datil Pepper Cheese Balls

These individual cheese balls are super easy to make, and even easier to eat.  You can make them with Extra Sharp Cheddar, Cream Cheese, Old St Augustine Gourmet Fountain Of Youth Datil Marinade, Chopped Toasted Pecans and Flat Leaf Parsley.  You could just as easily stir in Datil Jerk Jamaican Seasoning and a little Snake Bite or Venom Datil Pepper Hot Sauce.

Smoked Salmon Bites

Smoked salmon tops a spicy, sauce made from sour cream, chives, capers, chopped onion, Datil Zest Seasoning Blend and Snake Bite Hot Sauce.  Quick and easy to whip up in just minutes, then chill to combine the flavors.  Buy good quality wild caught smoked salmon. One package makes a lot of appetizers.  Wheat crackers, melba toast, or small rye bread rounds are the perfect base.  If you can find them, mini bagels are also great here.

Sweet Heat Meatballs

Smoky Sweet Heat Bar-B-Que Sauce makes these organic turkey meatballs a quick and easy sure-fire hit.  The hint of datil pepper in the Sweet Heat gives the meatballs just the right kick without being over the top hot. To save time, buy good quality frozen meatballs and throw them in a crockpot along with Sweet Heat Bar-B-Que Sauce, and just let them cook on low for about 6 hours.

Sweet Heat Meatball Sliders

Take your meatballs up a notch by making them into sliders.  My buns were just a little large for the meatballs, so I put 2 meatballs in each one.  Alfalfa Sprouts add a nice crunch and flavor and complete the slider.

Spicy Pimento Cheese Stuffed Veggies

As a true Southern girl, I have to make my pimiento cheese from scratch, but you can buy it in the deli and stuff celery, pickled okra, mini bell peppers, and more.

Easy Cheesy Datil Dip

This may be the easiest hot dip you ever make.  So simple, yet amazingly delicious.  And it’s extremely easy to modify by adding crabmeat, artichokes, veggies, or just about anything you have on hand that you like in a dip.

FROG Jam Stuffed Dates

Are you craving something sweet?  Large Medjool dates are perfect for stuffing with a little cream cheese and FROG Jam.  In case you aren’t familiar with FROG Jam, it’s made with Figs, Raspberries, Orange and Ginger.   Absolutely no frogs were harmed in the making of this jam.  It’s sweet but has a little spicy kick from the ginger, and it’s currently the only product we have at Old St Augustine Gourmet without any heat.   Of course, you can always substitute any jam or preserves you have on hand to make these little gems.  The pecans add a nice nutty crunch to compliment the soft chewy dates and sweet silky jam-filled center.  Fast and easy, and they are sure to disappear quickly.

RECIPES

Buffalo Blue Cheese Deviled Eggs

• 1 dozen hard boiled eggs, sliced in half
• 1/2 cup mayonnaise (or more to make desired consistency)
• 1 teaspoon Datil Zest Seasoning Blend
• 1 teaspoon Snake Bite or Venom Datil Pepper Hot Sauce for filling
• 1-2 Tablespoons Snake Bite or Venom Datil Pepper Hot Sauce for the chicken
• 1/2 cup cooked chicken breast, diced finely (Deli chicken works perfectly here)
• 1/2 cup celery, finely diced
• 1/4 cup blue cheese, finely crumbled (If you don’t like blue cheese, substitute  your favorite)
• celery leaves or parsley for garnish

1. Remove yolks and place in bowl of food processor.
2. Add in the mayonnaise, 1 teaspoon Datil Zest, and 1 teaspoon Snake Bite or Venom Datil Pepper Hot Sauce, and pulse until smooth.
   1. You can mix this together in a mixing bowl using a fork to mash the egg yolks with the mayonnaise and hot sauce and spoon the mixture into the egg whites versus using a pastry bag.
3. Place yolk mixture into a pastry bag fitted with a star tip and pipe into the egg white shells to make a pretty, ruffled presentation. (Alternatively, you can place the mixture into a zip top bag, snip off one corner, and pipe the filling into the egg white.)
4. In a small bowl, mix the chopped chicken with the 1-2 Tablespoons of Snake Bite or Venom Datil Pepper Hot Sauce.  Stir to coat all the chicken completely.
5. Using a small spoon, place a few pieces of chicken on top of each egg yolk.
6. Place a few pieces of diced celery and crumbled cheese on top of the egg yolk beside the chicken.
7. Garnish with celery leaves or parsley.
8. Refrigerate until ready to serve.

Mini Datil Pepper Cheese Balls

• 2 packages (8 oz each) cream cheese, softened
• 1 cup of shredded sharp cheddar cheese (or any cheese of your choice)
• 2 Tablespoons Fountain of Youth Datil Marinade
• 1 teaspoon Datil Zest Seasoning Blend or Datil Jerk Jamaican Seasoning Blend
• 1 cup pecans or other nuts, chopped finely
• 1 cup fresh parsley leaves, chopped finely (optional)

1. Mix softened cream cheese together with the shredded cheddar, Fountain of Youth Datil Marinade and either Datil Zest or Datil Jerk Seasoning Blend.
2. Cover bowl and place in the refrigerator for an hour, or more to allow the cream cheese to firm up again.
3. Remove the cheese from the refrigerator, and using your hands, shape into little balls using about 1 Tablespoon of the mixture.
4. Roll cheese balls in the chopped pecans and parsley and place in covered container.
5. Refrigerate until ready to serve.

Smoked Salmon Bites

• 1 package of smoked salmon
• 1 cup sour cream
• 1 teaspoon Snake Bite or Venom Datil Pepper Hot Sauce,
• 1/2 teaspoon Datil Zest Seasoning Blend
• 1/4 cup onion, finely diced
• 1/4 cup small capers, well drained
• 1/4 cup chives, diced plus a few small pieces saved to use for garnish
• 1 package of crackers, melba toast bread or mini bagels

1. In a small mixing bowl, combine the sour cream, Snake Bite or Venom Datil Pepper Hot Sauce, Datil Zest Seasoning Blend, onion, capers, and chives.
2. Cover and refrigerate at least 30 minutes to allow flavors to meld.
3. Spread about 1 teaspoon of sour cream sauce on cracker or bagel.  Top with a small slice of smoked salmon, and garnish with a piece of chive.
4. Serve immediately.

Sweet Heat Meatballs

• 1-2 packages of frozen meatballs – I used organic turkey, but you can use beef, turkey or vegetarian meatballs.
• 1/2 bottle or more as desired Old St Augustine Sweet Heat Bar-B-Que Sauce

1. Pour a small amount of the Sweet Heat Bar-B-Que Sauce into the bottom of a crock pot.
2. Add the meatballs and pour on the rest of the Sweet Heat Bar-B-Que Sauce.
3. Cover and cook on low for about 6-8 hours, or on high for about 3-4 hours.
4. Stir gently, occasionally to incorporate the sauce and cover all the meatballs.
5. Serve with toothpicks, or make into sliders – recipe follows.

Sweet Heat Meatball Sliders

• Sweet Heat Meatballs using above recipe
• Slider buns or Hawaiian rolls
• Mozzarella cheese
• 2 Tablespoons butter, melted
• 1/2 teaspoon Datil Zest Seasoning Blend
• Alfalfa Sprouts

1. Pre-heat the oven to 350 degrees Fahrenheit.
2. Place bottoms of buns on a cookie sheet or rimmed pan.
3. Place a meatball or 2 on each bun depending on the size of the buns and meatballs.
4. Top with a spoonful of the sauce from the crock pot.
5. Sprinkle with mozzarella cheese.
6. Place pan in oven and bake for about 10-15 minutes, or until cheese is melted and bubbly.
7. While the meatballs and bottom buns are cooking, mix the melted butter with the Datil Zest.
8. Remove tray from oven and place top of buns on meatballs.
9. Brush the top of the buns with the melted butter and return to the oven for about 5 minutes.
10. Remove from the oven and place the desired amount of alfalfa sprouts on top of the meatballs.  Replace top bun and serve.

Spicy Pimento Cheese Stuffed Veggies

• 1/2 cup mayonnaise
• 2 cups sharp cheddar cheese, grated
• 1/2 teaspoon Snake Bite or Venom Datil Pepper Hot Sauce
• 1/2 teaspoon Datil Zest or Datil Jerk Jamaican Seasoning Blend
• celery, cut into about 2-3 inch lengths
• pickled okra, well drained, sliced in half, and seeds removed.

1. In mixing bowl, combine the mayonnaise, cheddar, Snake Bite or Venom Datil Pepper Hot Sauce and Datil Zest or Datil Jerk Seasoning Blend.
2. May use immediately, or refrigerate until ready to use.
3. Using a small spoon or spatula, stuff each piece of celery or okra with a small amount of pimiento cheese.
4. Serve immediately or place in refrigerator, covered, until ready to serve.

• Mini bell peppers, sliced in half and seeds removed, also make great containers for pimento cheese.
• Serve a small bowl  of pimento cheese along with crackers, chips or veggies for dipping.
• Pimento cheese is also wonderful heated and served as a hot dip.

Easy Cheesy Datil Dip

• 1 cup mayonnaise
• 1 cup shredded cheese (I used sharp cheddar)
• 1 cup sweet onion, diced
• 1 teaspoon Snake Bite or Venom Datil Pepper Hot Sauce

1. Mix all ingredients together.   Refrigerate if not using immediately.
2. Pre-heat Oven to 375 degrees Fahrenheit.
3. Place cheese dip mixture in an oven proof bowl.
4. Bake for 20-30 minutes, or until cheese is bubbly and starting to brown on top.
5. Serve hot with crackers, chips, or veggies of choice.

This is the perfect base for any number of dip combinations:  Add in a can of crabmeat, a jar of well-drained and chopped artichoke hearts, crumbled bacon, chopped mushrooms, chopped water chestnuts, diced pepperoni, or just about anything you can think of that you love in a dip.

FROG Jam Stuffed Dates

• 1 package of Medjool Dates – about 24
• 3 oz cream cheese, softened
• 2 Tablespoons FROG Jam
• 24 pecan halves, walnut halves or whole almonds, toasted if desired

1. Using a small sharp knife, make a slit in one side of each date and carefully remove the pit.
2. In a small bowl, combine the cream cheese and the FROG Jam until completely mixed.
3. Using a small spoon, place about 1 teaspoonful of cream cheese mixture into each date.
4. Top with a nut half.
5. Refrigerate, covered until ready to serve.
6. May be sprinkled with powdered sugar to garnish, if desired.

I hope your team wins the Super Bowl.  You’re definitely going to be a winner with any one of these last minute, super simple, super easy, super spicy Super Bowl appetizers!

Stay Spicy my friends!

Angela