How to Cook Cheesy Avocado Crab Stuffed Piquillo Pepper (Appetizer)

 Cheesy Avocado Crab Stuffed Piquillo Pepper

• prep time: 15 MINUTES
• cook time: 20 MINUTES
• total time: 35 MINUTES

yields: 6-8 AS AN APPETIZER

Ingredients

• Sriracha Aioli
• 1 egg yolk
• 1 tablespoon apple cider vinegar
• juice of 1 lemon
• 1 teaspoon smoked paprika
• 1/2 cup olive oil
• 1 tablespoon sriracha, or more to taste
• salt and pepper, to taste
• Peppers
• 1 ripe avocado, peeled + pitted, chopped
• 3 tablespoons mascarpone cheese (or cream cheese)
• 2 teaspoons dijon mustard
• 1 teaspoon lemon juice
• 2 tablespoons fresh cilantro, chopped
• 2 green onions, chopped
• 8 ounces lump crab meat
• 1/4 cup manchego cheese, shredded
• 8 ounces blue cheese, crumbled (may sub goat cheese, mozzarella or your favorite cheese)
• salt and pepper, to taste
• 1 (16 ounce) jar grilled Piquillo Peppers, drained
• 1 loaf ciabatta bread, slice into thick slices
• olive oil, for cooking

Instructions

!Sriracha Aioli

Place the egg yolk in a large mixing bowl. Add the apple cider vinegar and lemon juice. Whisk vigorously until creamy and pale for about 2 minutes. Next add the smoked paprika and a pinch of salt, whisking vigorously for another minute. The mixture should be starting to thicken. Now, slowly begin to add the olive oil to the mixture, adding 1 tablespoon at a time, while continuously whisking fast to incorporate the oil. Next whisk in the sriracha, and then the salt and pepper to taste. The aioli will be thick and creamy in texture. Store in the fridge until ready to use.

!Peppers

Preheat the oven to 375 degrees F.

In a bowl add the diced avocado, mascarpone cheese, dijon mustard, lemon juice, cilantro, green onions, crab meat, machego cheese and about 2 ounces of crumbled blue cheese. Mash everything together with a spoon and season lightly with salt and pepper.

Grab your piquillo peppers, and begin stuffing about 1-2 tablespoons of the filling in each pepper. Place the stuffed peppers on a lightly greased baking sheet. Once all the peppers have been filled, place them in the oven and bake for 15-20 minutes or until the cheese is oozing out.

Remove the peppers from the oven and turn the oven to broil. Place the ciabatta on a greased baking sheet and drizzle with olive oil, salt and pepper. Place under the broiler for 1-2 minutes or until toasted (watch carefully). Remove and sprinkle each piece of toast with blue cheese. Place back in the oven for about 30 seconds. Remove from the oven.

Serve the peppers atop the ciabatta toast and drizzle with aioli. Enjoy warm!

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How To Cook Cheesy Onion Artichoke Dip

How To Cook Cheesy Onion Artichoke Dip

TOTAL TIME: 1 hr 15 min

Prep: 10 min

Inactive Prep: --

Cook: 1 hr 5 min

 

YIELD: 8 servings

LEVEL: Easy

 

 

 

 

 

 

 

 

Ingredients

• 1 teaspoon olive oil
• 1/2 onion, thinly sliced
• Salt and pepper
• One 8-ounce package Neufchatel-style cream cheese, softened
• 1/2 cup light mayonnaise
• One 14-ounce can artichoke hearts, drained and chopped

• 3/4 cup shredded part-skim mozzarella cheese
• 1/3 cup grated Parmesan
• Dash hot sauce, such as Texas Pete's
• Dash Worcestershire sauce
• 4 green onions, thinly sliced (reserve half for garnish)
• Serving suggestions: crackers, tortilla chips, crostini or veggies

Directions

Heat the oil in a nonstick medium skillet. Add the onions, season with 1/4 teaspoon kosher salt and cook over low heat, stirring frequently, until caramelized, 25 minutes; set aside.

Preheat the oven to 350 degrees F.

In a large mixing bowl, beat the cream cheese with a hand-held electric mixer until smooth; beat in the mayonnaise until smooth. Add the reserved caramelized onions, the artichoke hearts, mozzarella, Parmesan, hot sauce, Worcestershire and half of the green onions. Add an additional 1/4 teaspoon of salt and some black pepper to taste and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish and bake until the top is golden brown, 30 to 40 minutes.

Serve hot with crackers, tortilla chips, crostini or veggies. Garnish with the remaining green onions.

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Originally from FoodNetwork.com 

 

 

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