Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce

Recipe courtesy of Bobby Flay

Watch how to make this recipe.

Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce

Name: Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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; 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; 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

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Ingredients

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

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

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

Directions

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:

Yield: 4 servings

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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Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce

Grilled Red Pepper-Tomato Sauce:

Grilled Red Pepper-Tomato Sauce:

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