Grilled Stuffed Jalapenos With Grilled Red Pepper-Tomato Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These stuffed jalapeno's with the red pepper sauce are sure to be a hit at your next party. These are always one of the first plates to empty. Making a double batch is always a must. This is an old Bobby Flay recipe that I have made many many times. When I don't feel like grilling the corn I will just use a 10.5 oz can of super crisp sweet corn. Ingredients:
8 ounces cream cheese, at room temperature |
4 ounces goat cheese, softened |
4 ounces shredded aged white cheddar cheese |
2 ears corn, grilled in husk and kernels removed |
2 green onions, thinly sliced |
salt |
pepper |
12 jalapenos, peppers- halved stemmed and seeded |
1 tablespoon dried ancho chile powder |
2 red peppers, bell- grilled peeled and chopped |
2 roma 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 |
pepper |
Directions:
1. Heat grill to medium.
2. Whisk together 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.
3. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
4. Place on the grill, filling side up and cook until slightly charred and tender about 7-8 minutes. Spoon the red pepper sauce onto a platter and top with jalapenos.
5. For the Red Pepper Sauce combine the grilled pepper, tomoatoes, 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.
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