Grilled Stuffed Jalapeno Chilis with Grilled Red Pepper-Tomato Sauce

By Hklbrries

If planning to eat this when camping, make the Grilled Red Pepper-Tomato Sauce ahead and keep refrigerated.

Ingredients

• Jalapeno Chilis:
• 4 oz cream cheese, at room temperature
• 2 oz soft goat cheese
• 1 1/4 cups shredded white cheddar cheese
• 2 green onions (green and pale-green part), thinly sliced
• Salt
• Black pepper
• 12 large jalapeno chilis, halved lengthwise, stemmed and seeded
• 1 heaping tbsp ancho chili powder
• Grilled Red Pepper-Tomato Sauce:
• 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
• Freshly ground black pepper

Details

Servings 6

Preparation

Step 1

Grilled Stuffed Jalapeno Chilis:

Heat grill to medium.

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.

Place chilis 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 (directions below) onto a platter and top with the jalapenos.


Grilled Red Pepper-Tomato Sauce:

Combine the red peppers, tomatoes, garlic, vinegar, honey and cilantro in a food processor; process until smooth. With the motor running, slowly add oil and season with salt and pepper.


Nutrition Information:
Per serving with sauce
150 calories
5 g carbohydrates
5 g protein
25 mg cholesterol
13 g fat