Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
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:
1. Heat grill to medium.
2. 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.
3. 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.
4. Grilled Red Pepper-Tomato Sauce:
5. 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.
6. Yields: 4 servings
7. Prep Time: 20 minutes
8. Cook Time: 15 minutes
9. Ease of preparation: easy
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