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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
Grilled stuffed jalapeño chiles with red pepper-tomato sauce

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