Grilled Apricots with Hatch Chile Jack

Grilled Apricots with Hatch Chile Jack combine sweet, caramelized fruit with the bold kick of our Sierra Jack Hatch Chile. Finished with a drizzle of honeycomb and fresh thyme, it’s a simple yet unexpected appetizer or side that brings sweet heat to any summer meal.

Ingredients

8oz Sierra Jack Hatch Chile
6 apricots
Honeycomb and thyme to garnish

Directions

  1. Cut apricots in half and discard seed. Grill on each side for 4 minutes to bring the sugars out and help caramelize the apricots.
  2. Cut 1/2 oz cube of Hatch Chile Sierra Jack and place on each half. Close the grill lid for 2 minutes to melt the cheese. Plate the melted cheesy apricots and garnish with honeycomb and fresh thyme.

Grilled Apricots with Hatch Chile Jack

Appetizer

Grilled Apricots with Hatch Chile Jack combine sweet, caramelized fruit with the bold kick of our Sierra Jack Hatch Chile. Finished with a drizzle of honeycomb and fresh thyme, it’s a simple yet unexpected appetizer or side that brings sweet heat to any summer meal.

Print Recipe

Ingredients

8oz Sierra Jack Hatch Chile
6 apricots
Honeycomb and thyme to garnish

Directions

  1. Cut apricots in half and discard seed. Grill on each side for 4 minutes to bring the sugars out and help caramelize the apricots.
  2. Cut 1/2 oz cube of Hatch Chile Sierra Jack and place on each half. Close the grill lid for 2 minutes to melt the cheese. Plate the melted cheesy apricots and garnish with honeycomb and fresh thyme.

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