Instead of ending your barbecue with traditional s’mores, make this fruity version using a jalapeño popper rack for the grill. Fill strawberries with chocolate chips, cinnamon, ancho and marshmallows before grilling.
Toss chocolate chips, ancho chile pepper and cinnamon in small bowl. Set aside.
Stem and core strawberries. Fill each strawberry with 1/2 teaspoon chocolate chips and 2 to 3 marshmallows. Place strawberries in jalapeño popper tray.
Grill over medium-high heat 5 minutes or until strawberries are warmed and marshmallows are toasted. Sprinkle with additional cinnamon, if desired.
Oven Method: Prepare strawberries as directed. Bake jalapeño popper tray on lowest rack of preheated 350°F oven 5 minutes.