Grilled Stuffed Jalapenos With Grilled Red Pepper-Tomato Sauce

Name: Grilled Stuffed Jalapenos With Grilled Red Pepper-Tomato Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 jalapeno halves, 4-6 serving(s)
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; 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

(1)

Recipe by Niteflyer

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: 45mins

SERVES: 4-6

YIELD: 24 jalapeno halves

UNITS: US

INGREDIENTS

Nutrition

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

Heat grill to medium.
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.
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 7-8 minutes. Spoon the red pepper sauce onto a platter and top with jalapenos.
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.

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