Cheesy-Stuffed Poblano Peppers

Start to finish: Active: 1 hour
Impresses: 4 for a main course, 8 as an appetizer

Ingredients
4 poblano peppers, halved and seeded
2 cups cooked brown rice
1 cup sweet corn
½ red onion, diced
1 jalapeño, seeded and diced
1 14-ounce can roasted tomatoes and green chilis
2 teaspoons kosher salt, plus more to taste
2 teaspoons hot sauce, plus more to taste
16 ounces La Vaquita® Queso Oaxaca shredded cheese, divided
La Vaquita Queso Fresco cheese, for serving
Chopped cilantro, for serving

Method
Heat grill to 450 F, making sure there is a large area for indirect cooking. Line a 9-by-13-inch baking tray with foil and spray with baking spray. Arrange poblano peppers, cut side up, on the tray. Set aside.

In a large bowl, combine rice, sweet corn, red onion, jalapeño, roasted tomatoes and chilis, kosher salt, hot sauce and 8 ounces of the La Vaquita Queso Oaxaca shredded cheese. Divide the filling among the peppers and top with remaining shredded cheese. Cover tray with foil and bake on covered grill over indirect heat for 20 minutes. Remove foil from tray, and continue cooking for another 10–15 minutes, or until cheese is melted and bubbly. Remove from grill and sprinkle with La Vaquita Queso Fresco cheese and chopped cilantro before serving.

Alternatively, stuffed peppers can be baked, covered in foil, in the oven at 450 F for 20 minutes; then with the foil removed for another 10–15 minutes before serving.

Grilled Peach, Blue Cheese and Arugula Pizza

Start to finish: Active: 30 minutes | Inactive: 12 hours 30 minutes
Impresses: 4 as an entree, or 2 dedicated pizza lovers

Ingredients
For the pizza crust:
8 ounces water, warmed to 105–110 F
7 grams yeast (from 1 envelope)
5 grams sugar
356 grams all-purpose flour
3 grams kosher salt
¾ ounce olive oil

For the pizzas:
Olive oil
2 garlic cloves, minced
¼ cup fig preserves
6 slices prosciutto, torn into pieces
2 peaches, sliced
¼ cup blue cheese crumbles
Fresh arugula, for serving
¼ cup chopped pistachios, for serving
Flaky sea salt, for serving
Balsamic reduction, for serving 

Method
For the pizza crust:

Whisk together warm water, yeast and sugar in a measuring cup, and set aside until foamy, about 5 minutes.

Add flour and kosher salt to the bowl of a stand mixer fitted with the hook attachment, and whisk to combine. Pour in the yeast and water and begin mixing on low to form a shaggy dough. Drizzle in oil and increase mixer speed to medium, mixing until dough forms a ball and pulls away from the sides of the bowl. Increase speed to medium-high and knead dough for 8 minutes.

Place the dough in a greased bowl and cover with plastic wrap. Refrigerate 8–12 hours, or overnight.

For the pizzas:

Remove dough from refrigerator and divide into 2 equal portions (about 295 grams each). Shape both portions into round balls and place on a piece of parchment paper dusted with flour. Dust the tops of the dough with flour and cover with a clean kitchen towel for 30 minutes, or until doubled in size.

When ready to make the pizzas, sprinkle work surface with all-purpose flour and cornmeal. Use both hands to press the first dough ball down in the center, rotating while pressing and working out toward the edges, to create an even circle. Stretch dough on work surface, or by gently tossing back and forth between both hands, until circle is 9 inches in diameter. Set crust on baking sheet lined with parchment paper, and repeat the process with the second dough ball.

Place the crusts over direct high heat for 1–2 minutes, or until the tops are extremely bubbly. Flip the crusts over and transfer to an indirect low heat. Working quickly, drizzle each crust with olive oil and sprinkle with minced garlic. Spread fig preserves over the crusts, leaving about ½-inch border along the edge. Divide the prosciutto, peaches and blue cheese among the 2 pizzas. Close the lid of the grill and cook the pizzas 4–6 minutes, or until cheese is melted and crust is deeply browned and crispy.

Remove pizzas from grill and sprinkle with fresh arugula leaves, chopped pistachios and flaky salt. Drizzle with balsamic reduction before slicing and serving. 

Notes: For a quick balsamic reduction, place 1 cup balsamic vinegar in a small saucepan with 2 tablespoons granulated sugar. Bring to a simmer and cook, swirling pan occasionally, until reduced by half, about 16 minutes. Reduction will thicken when cooling.  

Grilled Beer Cheese Dip

Start to finish: 20 minutes
Impresses: A crowd

Ingredients
8 ounces sharp cheddar cheese, shredded
6 ounces fontina cheese, shredded
4 ounces Gruyere, shredded
1½ teaspoons cornstarch
4 tablespoons salted butter
½ white onion, diced
3 garlic cloves, minced
1 tablespoon all-purpose flour
4 ounces cream cheese, softened
12 ounces beer, a lager preferred, such as an Oktoberfest or Pilsner
¾ cup heavy cream
Kosher salt, to taste
Paprika, for serving
Green onions, sliced, for serving
Soft pretzels, for serving

Method
Place a 12-inch cast-iron skillet over medium-high heat on the grill. Allow the pan to heat 5–7 minutes. While the pan heats, toss the cheddar, fontina and Gruyere with the cornstarch and set aside.

When the pan is hot, add the butter and onion. Stir to coat, cooking the onions for 3 minutes, or until softened. Stir in the garlic and cook until fragrant, about 1 minute. Add the flour and stir to combine, cooking for another minute.

Add the cream cheese and stir vigorously until melted and smooth; mixture will be thick. Whisk in the beer until smooth and well-combined. Add the cheeses and heavy cream. Move pan to indirect heat, and stir until dip is smooth. Taste and add kosher salt as needed.

Remove pan from heat and sprinkle with paprika and sliced green onions to serve.

Notes: Heat the pre-made soft pretzels on the grill. Brush the pretzels with melted butter, sprinkle with salt and place over direct high heat for 2–3 minutes, or until warmed through.

Grilled Mac and Cheese

Start to finish: Active: 30 minutes
Impresses: 8 as a side, 4 as an entree

Ingredients
16 ounces dry pasta, such as elbow or cavatappi
1 cup heavy cream
2 cups half & half, divided
1 cup water
4 tablespoons salted butter, cut into cubes
4 ounces medium cheddar cheese, cut into cubes
4 ounces Monterey Jack cheese, cut into cubes
1 teaspoon kosher salt, plus more to taste
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground mustard
3 ounces Gruyere, shredded
Freshly ground black pepper, for serving 

Method
Spray a large, shallow Dutch oven with baking spray. Pour the pasta into the pot along with the heavy cream, 1 cup of the half & half and water. Scatter butter, cheddar and Monterey Jack cheese over the pasta. Sprinkle with kosher salt, garlic powder, onion powder and ground mustard.

Cover and place the pot over low direct heat and high indirect heat (if your grill has a thermometer, it should be measuring around 500 F) and close the lid of the grill. Cook the pasta for 20 minutes before removing the lid and stirring to combine. At this point, the noodles should be fully cooked and the sauce should be creamy.

Remove pot from heat, and add the remaining half & half and Gruyere. Mix until smooth, and serve immediately with a generous sprinkle of coarse black pepper. 

Yogurt-Marinated Chicken Kebobs with Cilantro-Feta Dipping Sauce

View fullsize

Start to finish: 45 minutes
Impresses: 4

Ingredients
For the kabobs:
4 boneless, skinless chicken thighs
1 large red bell pepper
1 large yellow bell pepper
1 small zucchini
½ red onion
Water for soaking
Wooden skewers

For the marinade:
½ cup plain Greek yogurt
1 tablespoon olive oil
1 lime, juiced
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon black pepper
¼ teaspoon salt
1-2 cloves garlic, minced
¼ teaspoon cayenne pepper (optional)

For the sauce:
1 cup plain Greek yogurt
¼ cup feta cheese crumbles
1 lime, juiced
1 tablespoon olive oil
½ cup fresh cilantro, packed
Salt and pepper, to taste

Method
For the marinade: 

Combine all ingredients in a large mixing bowl. Cut the chicken thighs into bite-size or small pieces; then, add to the yogurt mixture. Fold together to combine and evenly coat the chicken, then store in the refrigerator for 3 hours minimum (or overnight).

When ready to cook, soak the wooden kebob skewers in water for up to 30 minutes to minimize charring or burning. Meanwhile, prepare the sauce by combining all ingredients in a blender or food processor. Pulse to combine, then blend until smooth. Set aside until ready to serve. 

To assemble the kebobs: 

Cut the peppers and red onion into 1-inch pieces (large enough to thread onto kebob skewers). Slice the zucchini crosswise in ¼- to ½-inch coin. Remove the chicken from the fridge and fill the skewers, alternating veggies with chicken. Add any leftover veggies to a veggie-only skewer to avoid food waste. 

Preheat the grill to medium heat. Clean the grates as needed and brush lighting with oil to avoid sticking. Grill the kebobs for 3–4 minutes on each side, rotating in quarter turns until fully cooked. Use a meat thermometer to verify doneness. 

Transfer from the grill to a serving platter, adding the dipping sauce on the side or drizzling over the kebobs. Garnish with fresh cilantro, red pepper flakes or fresh lime juice. Serve immediately. 

Grilled Romaine and Chicken Caesar Salad

Start to finish: 20 minutes
Impresses: 2 (entree) or 4 (side salad)

Ingredients

For the salad:
1 heart of romaine, sliced in half lengthwise
¼ red onion, cut crosswise into two rings, outer skin removed
2 boneless, skinless chicken thighs
Salt and pepper, to taste
2 thick slices of sourdough bread
Olive oil

For the dressing:
1 container plain Greek yogurt
½ cup grated Parmesan cheese
1 tablespoon olive oil
2 teaspoon Worcestershire sauce
2 anchovy fillets
1 teaspoon Dijon mustard
1–2 cloves garlic
1 lemon, juiced
Salt and pepper, to taste

Method

For the dressing: 

Add all ingredients to a blender. Pulse to combine, then blend until smooth. Transfer to a storage container and place in the refrigerator until ready to serve.

For the salad: 

Prepare your grill by heating to medium-high heat and scraping/cleaning as needed. While the grill is heating, season the chicken thighs with salt and pepper or other desired seasonings. 

Cut the sourdough bread into 1-inch cubes, then thread kebob skewers with croutons.

Once grill is heated, add the chicken thighs and sliced red onion first. Cook 3–4 minutes on one side, then flip. While cooking on the first side, brush the halved heart of romaine with olive oil, then place on the grill (cut-side down) once you flip the chicken thighs.

Lightly brush the crouton kebobs with olive oil and grill 3–4 minutes, flipping once sear marks appear.

Cook chicken 5–6 more minutes until done, then remove all ingredients from the grill. 

To assemble: 

Build your salad by arranging the grilled romaine on a serving plate; then, top with half the grilled onions, chicken and croutons. Add dressing and serve immediately.

Note: If you prefer a thinner consistency for your dressing, add milk in 1-tablespoon increments until you reach your desired consistency. Note that the dressing will thicken slightly as it chills.

Grilled Banana Splits With Vanilla Ice Cream

View fullsize

Start to finish: 15 minutes
Impresses: 4

Ingredients

4 medium bananas
½ cup chocolate chips or chocolate chunks
½ cup chopped nuts, such as walnuts or pecans
2 cups vanilla ice cream
4–8 maraschino cherries in syrup
½ cup fresh berries, such as sliced strawberries, raspberries, blueberries or blackberries

Method

Slice each banana lengthwise through the peel, opening a pocket in each banana. Stuff with 2 tablespoons each of chocolate chips and nuts. 

Wrap each banana in aluminum foil and seal to create a pouch for grilling. Don’t seal too tightly, but wrap enough to fully encase the stuffed banana. If unable to balance sliced-side up without tipping, place on a grilling rack for support. 

Grill on medium to medium-high heat for 8–10 minutes. Remove from the grill and transfer one foil pack to each plate or serving bowl.

Carefully unwrap each banana, then top with 2 scoops of vanilla ice cream. Garnish with fresh berries, additional nuts and chocolate chips, and top with 1–2 maraschino cherries. Serve immediately.

Note: As an alternative, top with caramel sauce, mini marshmallows, sprinkles, crushed sandwich cookies or your favorite ice cream toppings.