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Grilled stuffed jalapeno cihlis with grilled red pepper - tomato sauce


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  • 4 oz. cream cheese at room temp
  • 2 oz soft goat cheese
  • 1 1/4 cups shredded white cheddar cheese
  • 2 green onions (green and pale green part) thinly sliced
  • salt and black pepper
  • 12 large jalapeno chilis halved lengthwise, stemmed and seeded
  • 1 heaping tbsp ancho chili powder
  • 1 large red pepper. grilled. peeled and chopped
  • 4 plum tomatoes, grilled and charred on all
  • sides. chopped
  • 2 cloves garlic. chopped
  • 2 Tbsp red-wine vinegar
  • 1 Tbsp honey
  • 1/4 cup fresh cilantro. chopped
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper


Servings 6
Cooking time 1mins


Step 1

1. Heat grill to medium.
2. Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar and green onions; season with salt and pepper. Fill each jalapeno half with about 2 Tbsp of the mixture; sprinkle the top with ancho powder.
3. Place chills on the grill, filling-side up and cook until slightly charred and tender, about 8 to 10 minutes.
Spoon the Grilled Red Pepper-Tomato Sauce onto a platter and top with the jalapenos.


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