Grilled Stuffed Jalapenos With Grilled Red Pepper-Tomato Sauce

These stuffed jalapeno's with the red pepper sauce are sure to be a hit at your next party. These are always one of the first plates to empty. Making a double batch is always a must. This is an old Bobby Flay recipe that I have made many many times. When I don't feel like grilling the corn I will just use a 10.5 oz can of super crisp sweet corn.

• Ready In: 45 mins
• Serves: 4-6
• Yields: 24 jalapeno halves

Ingredients

• 8  ounces cream cheese, at room temperature
• 4  ounces  goat cheese, softened
• 4  ounces  shredded aged white cheddar cheese
• 2  ears corn, grilled in husk and kernels removed
• 2  green onions, thinly sliced
•  salt
•  pepper
• 12  jalapenos, peppers- halved stemmed and seeded
• 1  tablespoon dried ancho chile powder

• Grilled Red Pepper-Tomato Sauce

• 2  red peppers, bell- grilled peeled and chopped
• 2  roma 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
•  pepper

Directions

1. Heat grill to medium.
2. Whisk together 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.
3. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
4. Place on the grill, filling side up and cook until slightly charred and tender about 7-8 minutes. Spoon the red pepper sauce onto a platter and top with jalapenos.
5. For the Red Pepper Sauce combine the grilled pepper, tomoatoes, 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.