Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce

By Leigh

Recipe courtesy Bobby Flay, 2007

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
• 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

Details

Servings 4
Adapted from foodnetwork.com

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.