Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce
By Dolphl1970
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
Details
Preparation
Step 1
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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