I cut this recipe of Bobby Flay's from "Parade" magazine. It makes a delicious appetizer & it's great if you have a bumper crop of jalapenos!! I've included the sauce recipe for the platter, but I don't think it's necessary (sorry Bobby!!!).
4 oz. cream cheese, softened
(I used a Mexican blend cheese)
2 green onions, thinly sliced
salt & pepper
12 large jalapeno chilis, halved lengthwise, stemmed & seeded
(don't touch your eyes after handling the jalapenos!!! Better yet, wear gloves.)
1 heaping T. ancho chili pepper ( I used chipotle chile powder on some & loved it!)
Heat grill to medium.
Stir together the cream cheese & goat cheese. Add the cheddar & green onions; season with salt & pepper.
Fill each jalapeno half with about 2 T. of the mixture. Sprinkle the top with the chili powder.
Place chilis on the grill, filling side up & cook until slightly charred & tender, about 8-10 minutes.
Spoon the Grilled Red Pepper-Tomato Sauce onto a platter & top with the jalapenos.
Grilled Red Pepper-Tomato Sauce
1 large red pepper, grilled, peeled & chopped
4 plum tomatoes, grilled & charred on all sides, chopped
2 cloves garlic, chopped
2 T. red wine vinegar
1 T. honey
1/4 c. fresh cilantro, chopped
1/4 c. olive oil
salt & pepper
Combine the red pepper, tomatoes, garlic, vinegar, honey & cilantro in a food processor; process until smooth. With the motor running, slowly add the oil & season with salt & pepper.
I am sharing this recipe with Celebrity Cook-Along, featuring recipes of Bobby Flay's for the month of July.