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Recipe

GRILLED STUFFED JALAPENO CHILES WITH RED PEPPER-TOMATO SAUCE

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

Preparation

  • 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.
    This recipe is from Bobby Flay
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Grilled stuffed jalapeño chiles with red pepper-tomato sauce

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