Grilled Jalapeno Poppers

Grilled Jalapeno Poppers

• 1 package 4oz low fat feta
  
• 4 oz low fat cream cheese
• 1/2 cup parmesan cheese
• 2 roma tomatoes seeded and chopped
• 1/4 cup sliced green onions
• 2 Tbsp chopped fresh sage
• 1/2 teaspoon salt
• 12 to 16 jalapeno peppers, "depending on size" cut in half and seeded
• 1/4 cup chopped fresh cilantro

One of my summer and party favorites, fresh jalapenos and cilantro out of the garden make these awesome. When seeding the jalapenos take a spoon and scrape out the seeds into the sink, please do not use your fingers as you will not be able to touch your face for about 6 hours. Cut roma tomatoes in half and squeeze out seeds and juices or it will make the cheese mix pink. Place tomatoes, green onions, sage, and salt into a food processor and pulse to mix. Place all cheeses into a large bowl with the tomato mixture and fold together. If you have the time, I like to place this mix back into the fridge for a couple of hours to let the flavors blend. When you are ready to grill, spoon cheese mix into the halved jalapenos. If you have a top rack to your grill place poppers up there and let cook on low until jalapenos are cooked and a little brown on the bottom, around 15 minutes. Carefully slide onto a platter and top with fresh cilantro, enjoy!