Grilled and Stuffed Rocotos
Grilled and Stuffed Rocotos - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
Rocotos are one of my favorites, second only to Aji Amarillo, but are time consuming to grow. Rocotos (Manzanos) are not usually available in the grocery store, at least around here. The heat here in Texas kills the plants. I get mine from a Mexican Produce importer. Haven't bought any lately because the price has tripled in the last 6 months. There is no recipe using peppers that ripe Rocotos don't fit with. One of my favorites is grilled:
Split stem to stern and remove all black seeds. (Leave stems on) Stuff with pre-mixed grated Mozz. cheese/season salt/minced onion/ garlic powder. Wrap with lean smoked bacon strips held on with toothpicks to hold the pods closed. Grill until bacon is cooked all around or bake at 375 degrees until bacon is fully cooked. It's hard to imagine anything much better. Perhaps because of the different ways people respond to the chemistry, some folks find Rocotos hotter than Habs.
I must admit I find them extremely hot, much hotter than the generally posted Scoville ratings.© Jim Catanich
"Followed the recipe, and it was the best roast ever. I served it to four fiends, and they all wanted the recipe. We made sandwiches two days later and had the same results, best flavor for a sandwich from a pot roast ever." - glen r.
"I've made this twice now with only the slightest tweaks (added a couple teaspoons of 'Italian Seasoning' mix from our co-op). It's absolutely perfection. Rich, just spicy enough to add interest, and no acid overload. I'm not a fan of tomato-based sauces, but I love this. So did my husband." - p g.8256
"I created this soup after becoming tired of the excess salt and lack of veggies in canned..." - robin c.
"All I can say is 'Easy and Delish!!' Don't skip the fennel...that's the secret! I've been searching for that 'flavor memory' I've had since my childhood and I found it! Used this with Easy Peezy Pizza Dough recipe #35805 and I'm looking forward to see if three pizza's will fill my crew! I'll let you know! Thanks!!" - heartspell
"I use neufchatel cheese to cut down on the fat content. I always make a double batch and add 1 pound of fried and drained ground turkey to one batch. If soup is too watery, I add instant mashed potatoes just until it slightly thinkens." - patti c.
"My boyfriend's special recipe makes the peanut butteriest tasting cookie I have ever tasted. ..." - shelly white