Recipe courtesy of Bobby Flay
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Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce
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
Level:
Easy

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:

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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