Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce

Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce
Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    ounces cream cheese, at room temperature

  • 4

    ounces soft goat cheese

  • 4

    ounces shredded aged white Cheddar cheese

  • 2

    ears corn, grilled in husk and kernels removed

  • 2

    green onions, thinly sliced

  • Salt

  • Freshly ground black pepper

  • 12

    jalapeno chiles, halved, stemmed and seeded

  • 1

    heaping tablespoon ancho chili powder

  • Grilled Red Pepper-Tomato Sauce, recipe follows

Directions

Heat grill to medium. Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the Cheddar, corn and green onions and season with salt and pepper. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder. Place on the grill, filling-side up and cook until slightly charred and tender, about 7 to 8 minutes. Spoon the red pepper sauce onto a platter and top with the jalapenos. Grilled Red Pepper-Tomato Sauce: 2 red peppers, grilled, peeled and chopped 2 plum tomatoes, grilled until charred on all sides, and coarsely chopped 2 tablespoons red wine vinegar 1 tablespoon honey 1/4 cup chopped fresh cilantro leaves 1/4 cup olive oil Salt Freshly ground black pepper Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.

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