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.
15m
PREP TIME
5m
COOK TIME
25
CALORIES
5
INGREDIENTS
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.
15m
PREP TIME
5m
COOK TIME
25
CALORIES
5
INGREDIENTS
Ingredients 12 (1 strawberry) Servings
- 2 tablespoons miniature chocolate chips
- 1/2 teaspoon McCormick Gourmet™ Ancho Chile Pepper
- 1/2 teaspoon McCormick® Ground Cinnamon
- 12 medium strawberries
- 24 to 36 miniature marshmallows
INSTRUCTIONS
- 1 Toss chocolate chips, ancho chile pepper and cinnamon in small bowl. Set aside.
- 2 Stem and core strawberries. Fill each strawberry with 1/2 teaspoon chocolate chips and 2 to 3 marshmallows. Place strawberries in jalapeño popper tray.
- 3 Grill over medium-high heat 5 minutes or until strawberries are warmed and marshmallows are toasted. Sprinkle with additional cinnamon, if desired.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 Toss chocolate chips, ancho chile pepper and cinnamon in small bowl. Set aside.
- 2 Stem and core strawberries. Fill each strawberry with 1/2 teaspoon chocolate chips and 2 to 3 marshmallows. Place strawberries in jalapeño popper tray.
- 3 Grill over medium-high heat 5 minutes or until strawberries are warmed and marshmallows are toasted. Sprinkle with additional cinnamon, if desired.
TIPS AND TRICKS
Oven Method: Prepare strawberries as directed. Bake jalapeño popper tray on lowest rack of preheated 350°F oven 5 minutes.
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