The rich and creamy combination of spices and muenster cheese nicely contrasts the muted spice of grilled jalapeno peppers.
12 jalapenos remove the stems (tops)
2 tablespoons olive oil
1/4 teaspoon Sea Salt
1/4 teaspoon ground garlic
1/4 teaspoon coriander
1/4 teaspoon black pepper
Rise jalapenos with cold water and dry.
Remove the stems (tops) from jalapenos.
Scrape out the seeds and stuff with muenster cheese.
Place the jalapenos in a large bowl add olive oil, sea salt, ground garlic, black pepper and coriander and toss until all of them are covered with the seasonings and oil.
Pour them into your foil pack fold end of foil pack shut.
Grill over medium-high heat, turning often, 10 minutes.