GRILLED STUFFED JALAPENO CHILES WITH GRILLED RED PEPPER-TOMATO SAUCE

By avpeters

Ingredients

• Grilled Red Pepper-Tomato Sauce:
• • 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
• • 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

Preparation

Step 1

Grilled Red Pepper-Tomato Sauce, recipe follows
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.
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.