Grilled Stuffed Jalapeno Chilis

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

2 oz. soft goat cheese

1 1/2 cups shredded white cheddar cheese

  (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.