Photo: Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce Recipe
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
Directions
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.
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
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
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By sstro0448_7760737
Napa, CA
on June 08, 2013
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These are the most asked for when I BBQ. My son had to make them for a party he was going to and they all loved them. Easy to make and if you have them pre-made you save time and they cook easily. Love , Love, Love them!
By LOLOSATX
on April 17, 2012
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These were wonderful at our family dinner, everyone loved them! The caveat as I see it is the work just to get these things on the pit. As another reviewer stated, taking the time the day before I believe would be the key to success with this recipe. I will make these again however my planning process will be different.
By Haute T
San Francisco,CA
on September 05, 2011
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A huge hit at the family BBQ. Made this as an appetizer (paired with beer. Prep'd it the night before. Threw it on the grill when I got to the party. The longer you grill it, the milder the jalapenos get. If you sear it just until the jalapenos are soft, it'll have a nice kick to it. I will definitely be making this again. It's very easy and it's a stand out at BBQ/picnic.
I highly suggest wearing gloves when cutting and stuffing the jalapenos. Otherwise the pepper oil lingers on your hands for a while (like all day. If you touch your eyes, you'll feel like you've been pepper sprayed. When you eat finger foods, it'll taste like jalapenos. (Trust me, eating a strawberry with jalapeno fingers was not pleasant.
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