Recipes : Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce : Food Network

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Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce
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

Directions
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.

Ingredients
Grilled Red Pepper-Tomato Sauce:

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

Directions
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.

Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Ease of preparation: easy