Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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


Freshly ground black pepper

12 jalapeno chiles, halved, stemmed and seeded

1 heaping tablespoon ancho chili powder

Grilled Red Pepper-Tomato Sauce, recipe follows

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


Freshly ground black pepper


  1. Heat grill to medium.
  2. 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. 
  3. 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:

Yield: 4 servings
  1. 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.
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