Best Grilled Stuffed Jalapeno Chiles Recipes

Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce image

Provided by Bobby Flay

Time 20m

Yield 4 servings

Number Of Ingredients 18

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

Steps:

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.
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.

Grilled Stuffed Jalapeno Chiles image

Provided by Marcela Valladolid

Categories appetizer

Time 30m

Yield 8 poppers

Number Of Ingredients 5

8 whole fresh jalapenos
1 cup shredded mozzarella
1 teaspoon chopped fresh oregano
Salt and freshly ground black pepper
8 slices center-cut smoked bacon

Steps:

Preheat a gas or charcoal grill or stovetop grill pan over high heat.
Grill the jalapenos until browned or blistered on all sides and slightly softened, 3 to 5 minutes. Set aside to cool.
Meanwhile, mix the cheese and oregano in a small bowl. Season with salt and pepper.
To remove the seeds from the jalapenos, make a crosswise cut at the stem end of each jalapeno, then slice lengthwise down the middle, being careful not to cut the jalapeno completely in half. Peel open the sides of each jalapeno and, using a spoon, gently scrape out the seeds and veins. Fill the cavities with 1 tablespoon of the cheese-oregano mixture. Wrap 1 slice of bacon tightly around each stuffed jalapeno to seal in the cheese.
Grill, starting the poppers on the side where the bacon-wrapping ends, until the bacon is crisp and fully cooked, about 5 minutes. Serve immediately.