Description
Skip the deep fryer and try these grilled jalapeños at your next party!
Ingredients
- FOR THE PEPPERS:
- 6 ounces, weight Cream Cheese, At Room Temperature
- 4 ounces, weight Soft Goat Cheese
- 4 ounces, weight Shredded White Cheddar
- 3 ears Corn, Shucked, Grilled And Kernels Moved
- 2 whole Green Onions, Grilled And Thinly Sliced
- Kosher Salt And Pepper To Taste
- 8 whole Jalapeño Peppers, Cut In Half Lengthwise And Seeded
- 1 Tablespoon Chile Powder
- FOR THE SAUCE:
- 1 whole Red Bell Pepper, Grilled Until Slightly Charred On All Sides, Peeled, Seeded And Cut Into Chunks.
- 2 whole Tomatoes, Grilled Until Slightly Charred On All Sides And Cut Into Chunks
- 2 Tablespoons Red Wine Vinegar
- 3 Tablespoons Honey
- ¼ cups Cilantro Leaves, Chopped
- ¼ cups Olive Oil
- Kosher Salt And Pepper To Taste
Preparation
Heat the grill to medium heat. In a medium bowl, mix together the cream cheese, goat cheese and cheddar until smooth. Add the corn kernels, green onions, salt and pepper and combine thoroughly.
Fill each jalapeno half with 2 tablespoons of the cheese mixture and sprinkle with some chile powder. These can be made ahead at this point, covered and refrigerate for up to 6 hours.
Preheat your grill to medium heat. Grill the jalapenos, filling side up, until slightly charred and tender. This will take approximately 5-6 minutes.
Spoon the red pepper sauce onto a platter and top with the jalapenos.
Serve immediately.
For the sauce:
Combine the pepper, tomatoes, vinegar, honey and cilantro in a blender and blend until smooth. With the motor running, add the oil until blended. Season with salt and pepper to taste. Sauce can be made up to one day in advance.
Recipe inspired by and adapted from Bobby Flay’s Boy Meets Grill.
