2 green onions (green and pale-green part), thinly sliced
salt and black pepper
12 large jalapeno chilis, halved lenghtwise, stemmed and seeded
1 heaping Tbsp ancho chili powder
Instructions
Heat grill to medium.
Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar and green onions; season with slat and pepper. Fill each jalapeno half with about 2 Tbsp of the mixture; sprinkle the top with ancho powder.
Place chilis on the grill, filling-side-up, and cook until slightly charred and tender, about 8-10 mintuea. Spoon the Grilled Red Pepper-Tomato Sauce onto a platter and top with the jalapenos.
Originally Submitted
8/28/2010
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