These were the star of dinner last week! They were easy and incredibly delicious. Don’t skip the sauce – it took the dish to a whole ‘notha level. The grill flavor and the melty, cheesy goodness with the slight heat/spice was perfection. The grilling of the jalapeno made these less spicy than I would have expected. The recipe says this serves 4 but really, this easily served 8 for us. Just writing this post makes me want to go make more – a winning recipe from Bobby Flay!
GRILLED STUFFED JALAPENO CHILIS W/GRILLED RED PEPPER-TOMATO SAUCE
From Bobby Flay/Food Network
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8 ounces cream cheese, at room temperature
4 ounces soft goat cheese
4 ounces shredded aged white Cheddar cheese (I used regular sharp cheddar)
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
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.
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Catherine – I’m so glad I made you laugh.
The sauce is totally amazing! And I think the filling would be great with any peppers. I have been thinking about these peppers all day…and goat cheese…yum…
I did not know I could be so excited about a dish!
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this is making my mouth water. i would gladly eat these for breakfast right now. they were so delicious!!:)
You said “whole ‘notha level” and it made me laugh.
One of my aunts makes something very like this with all sorts of different peppers from her garden and it’s AWESOME. I think she skips the cheddar and does equal parts cream cheese and goat cheese for the filling. She doesn’t use a sauce though so I’m going to forward this to her.