Leyden is a Dutch cheese that's like gouda with cumin seeds mixed in. If you can't find it, use regular gouda and a few more toasted cumin seeds.
12 jalapeño chiles
1/4 teaspoon cumin seeds
8 ounces cream cheese, softened
8 ounces Leyden cheese, shredded
3 green onions, thinly sliced
1 cup cooked bay shrimp
How to Make It
Preheat grill to medium (350° to 450°). Wearing kitchen gloves, halve chiles lengthwise. Scoop out seeds and ribs with a spoon.
Toast cumin seeds in a small frying pan over medium heat until fragrant, 1 minute. Transfer to a food processor, add cheeses, and whirl to blend. Put cheese mixture in a bowl and stir in onions and shrimp.
Spoon cheese filling into chiles. Lay a sheet of greased foil on cooking grate. Set chiles, filling side up, on greased foil, cover grill, and cook until chiles are tender and cheese is melted and starting to brown, 15 minutes. Let cool slightly before serving.
Made as written except used Hatch green chilies instead of Jalapeños. Had to cook a bit longer and then finished up under the broiler for a golden top. Used as a side dish and everyone inhaled them. Will make again, soon.
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