Monday, June 27, 2011

Appetizer: Grilled Stuffed Jalapeno Chilis

These were the star of dinner last week! They were easy and incredibly delicious. Don't skip the sauce - it took the dish to a whole 'notha level. The grill flavor and the melty, cheesy goodness with the slight heat/spice was perfection. The grilling of the jalapeno made these less spicy than I would have expected. The recipe says this serves 4 but really, this easily served 8 for us. Just writing this post makes me want to go make more - a winning recipe from Bobby Flay!



GRILLED STUFFED JALAPENO CHILIS W/GRILLED RED PEPPER-TOMATO SAUCE
From Bobby Flay/Food Network
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8 ounces cream cheese, at room temperature
4 ounces soft goat cheese
4 ounces shredded aged white Cheddar cheese (I used regular sharp cheddar)
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


Heat grill to medium.

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.

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.

GRILLED RED PEPPER-TOMATO SAUCE


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


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.

5 comments:

  1. You said "whole 'notha level" and it made me laugh. :)

    One of my aunts makes something very like this with all sorts of different peppers from her garden and it's AWESOME. I think she skips the cheddar and does equal parts cream cheese and goat cheese for the filling. She doesn't use a sauce though so I'm going to forward this to her.

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  2. this is making my mouth water. i would gladly eat these for breakfast right now. they were so delicious!!:)

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  3. [...] Appetizer: Grilled Stuffed Jalapeno Chilis (thecooksnextdoor.com) [...]

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  4. The Cooks Next DoorJune 27, 2011 at 6:49 PM

    Catherine - I'm so glad I made you laugh. :) The sauce is totally amazing! And I think the filling would be great with any peppers. I have been thinking about these peppers all day...and goat cheese...yum...

    I did not know I could be so excited about a dish! :)

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  5. [...] Appetizer: Grilled Stuffed Jalapeno Chilis | The Cooks Next DoorJun 27, 2011 … These were the star of dinner last week! They were easy and incredibly delicious. Don’t skip the sauce – it took the dish to a whole ‘notha level. [...]

    ReplyDelete