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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.
2 tablespoons miniature chocolate chips
1/2 teaspoon McCormick Gourmet™ Chile Pepper, Ancho
1/2 teaspoon McCormick® Cinnamon, Ground
12 medium strawberries
24 to 36 miniature marshmallows
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.
(Amount per serving)