Grilled Stuffed Jalapenos with Grilled Red Pepper-Tomato Sauce

By Kbird

Ingredients

• 8 oz. cream cheese, room temperature
• 4 oz. soft goat cheese
• 4 oz. shredded white Cheddar
• 2 ears corn, grilled in husk and kernels removed
• 2 green onions, thinly sliced
• Salt
• Pepper
• 12 jalapenos, halved, stemmed and seeded
• 1 heaping Tbs. ancho chili powder
• Grilled Red Pepper Sauce
• 2 red pappers, grilled, peeled and chopped (or from jar)
• 2 plum tomatoes, grilled and chopped
• 2 Tbs. red wine vinegar
• 1 Tbs. honey
• 1/4 c. chopped cilantro
• 1/4 c. olive oil
• Salt and pepper

Details

Servings 4

Preparation

Step 1

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 Tbs. of the mixture and sprink the top with the ancho powder.

Place on the grill and cook until slightly charred and tender (about 7-8 minutes). Spoon the red pepper sauce onto a platter and top with the jalapenos.

Red Pepper Sauce:

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