Yellow Bell or Sweet Banana Pepper Botanas
By on · In Appetizers, Cheeses, Diabetic, Fruits, Regional and Ethnic
These delightful appetizers are full of great flavors, and make a vibrant start to a wonderful Mexican meal.
Yellow Bell or Sweet Banana Pepper Botanas
Author: Epicurus.com Kitchens
Recipe type: Appetizers
Serves: 12 to 24
Ingredients
- 12 sweet banana peppers (or 6 very small yellow bell peppers)
- 1 container ricotta cheese (24 ounces); thoroughly drained
- 2 large cloves garlic; crushed
- 1/4 Cup crumbled Gorgonzola cheese
- 1 teaspoon crushed Tabasco chile (or 1 teaspoon red pepper flakes)
- 1 Tablespoon orange juice
- salt, to taste
- 1/2 Cup coarsely-chopped toasted pecans; for garnish
Instructions
- Wash and split the pepper lengthwise. Remove all seeds and veins. Set aside.
- Blend the ricotta, garlic, Gorgonzola, Tabasco chile, and orange juice in a medium bowl with a fork or whisk. Season with salt.
- Fill the pepper halves with the cheese mixture and garnish with the toasted pecans. Serve cold. (Note: This recipe can be made up to 8 hours prior to serving.)
Notes
This recipe yields 12 to 24 botanas.
Comments: In Mexico, botana means appetizer. The combination of flavors in this yellow pepper version offers a more mellow sweetness than other recipes calling for a mixture of peppers and cheese. The unique complement of flavors blends well with a platter of chilled marinated shrimp. Add grilled vegetables, and you have dinner for guests.
Per Serving (excluding unknown items): 116 Calories; 8g Fat (62.4% calories from fat); 6g Protein; 4g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 381mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
NOTES: Recipe from "The Pepper Harvest Cookbook" by Barbara Ciletti
Comments: In Mexico, botana means appetizer. The combination of flavors in this yellow pepper version offers a more mellow sweetness than other recipes calling for a mixture of peppers and cheese. The unique complement of flavors blends well with a platter of chilled marinated shrimp. Add grilled vegetables, and you have dinner for guests.
Per Serving (excluding unknown items): 116 Calories; 8g Fat (62.4% calories from fat); 6g Protein; 4g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 381mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
NOTES: Recipe from "The Pepper Harvest Cookbook" by Barbara Ciletti
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