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Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
8 ounces cream cheese, at room temperature
Grilled Red Pepper-Tomato Sauce
4 ounces soft goat cheese
2 red peppers, grilled, peeled and chopped
4 ounces shredded aged white Cheddar cheese
2 plum tomatoes, grilled until charred on all sides, and coarsely chopped
2 ears corn, grilled in husk and kernels removed
2 tablespoons red wine vinegar
2 green onions, thinly sliced
1 tablespoon honey
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.
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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