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 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.
By paulak_8269491
Port St Joe, FL
on July 04, 2011
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My go to stuffed pepper recipe from now on. I used a combination of peppers I had in my garden; poblano, sweet banana, jalapeno and some mini tri color peppers. I blanched them for about 3 minutes, but found that is not necessary with banana peppers. They are pretty delicate. For the filling, I only had 1 ear of grilled corn, but I added a chopped roasted jalapeno and about 4 cloves of roasted garlic. I made it a few hours ahead so the flavors had time to blend. I also made the sauce, which is good with anything!! Use it for a dip with chips. Caution: This recipe is time consuming. I spent at least 20 minutes just cleaning the peppers. Then add in the roasting and chopping, mixing cheeses, assembling etc. It could go together faster with everything prepped the day before you serve them. They are really a big hit and the goat cheese did not over power. I am not a goat cheese lover per se, so I feel the roasted garlic mellowed its bite. Thanks Mr. Flay. Your recipes always deliver.
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