2 green onions (green & pale-green parts), thinly sliced
salt/pepper
12 large jalapeno chilis, halved lengthwise
1 heaping TBSP ancho chili powder
1 large red pepper, grilled, peeled and chopped
4 plum tomatoes, grilled and charred on all sides, chopped
2 cloves garlic, chopped
2 TBSP red-wine vinegar
1 TBSP honey
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
salt and freshly ground black pepper
Instructions
Heat grill to medium.
Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar cheese and green onions, season with salt/pepper. Fill each jalapeno half with about 2 TBSP of mixture; sprinkle the top with ancho powder.
Place chilis on the grill, filling-side-up, and cook until slightly charred and tender, about 8-10 minutes. Spoon the Grilled Red Pepper-Tomato Sauce(recipe to follow) onto a platter and top with the jalapeno.
To make sauce. Combine the red pepper, tomatoes, garlic, vinegar, honey, and cilantro in a food processor; process until smooth. With the motor running, slowly add oil and season with salt and pepper.
Originally Submitted
7/13/2010
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