I love spicy food and jalapeno poppers are no exception. My favorite poppers are those filled with cream cheese….I’m not a huge fan of the cheddar. Not sure why, it’s just one of those things that I have a thing with. You know what I mean?
Now we all know the usual recipe for a popper calls for some deep frying…and we also know that I don’t shy away from deep-fried things. BUT when I saw Bobby Flay make his Grilled Stuffed Jalapenos on one of his shows on some random Saturday morning, I knew that these were going to be a hit. And they are. Every.single.time.
Every time I make them people want the recipe. They are a bit of work but it is soooo worth it. And if you prep them in advance of a barbecue or party they literally take minutes to cook on the grill.
You can also control the heat level by scooping out ALL of the seeds and white membrane for a mild chile or leaving some of the white membrane in the chile for a fiery heat. Sometimes I will do a little of both and keep them on separate platters. Some people don’t want to hang around a party rubbing milk on their lips so they will appreciate the hard work you put into making a milder version for them. I would appreciate the extra effort if I were a guest at your party. Otherwise, serve some milk with the martinis and beer. K?
One word of caution….be sure to keep an eye on these buggers while they are cooking. There have been occasions where I’ve had one decide it was done….even though I may have disagreed….and it turned inside out. Cheese everywhere. Not fun to clean up.
Also, as with all recipes involving the cutting up of chiles….wash your hands thoroughly! You do not want to get jalapeno juice in your eye. This may or may not have happened to me. Just sayin’.
Grilled Jalapeno Poppers with Roasted Red Pepper Sauce
Adapted from Bobby Flay – Boy Meets Grill
Makes 4 appetizer servings (4 each person)
6 ounces cream cheese, at room temperature (I use Philadelphia Cream Cheese)
4 ounces soft goat cheese
4 ounces shredded white cheddar
3 ears corn, shucked, grilled and kernels removed
2 green onions, grilled and thinly sliced
8 jalapeno chiles, halved and seeded
1 tablespoon chili powder
Heat the grill to medium.
In a medium bowl, mix together the cream cheese, goat cheese and cheddar until smooth. Add the corn, green onions, salt and pepper and combine thoroughly. Fill each jalapeno half with 2 tablespoons of the cheese mixture and sprinkle with some chile powder. (Can be made ahead at this point, covered and refrigerate for up to 6 hours.)
Grill the jalapenos, filling side up, until slightly charred and tender. Approximately 5-6 minutes.
Spoon the red pepper sauce onto a platter and top with the jalapenos.
Roasted Red Pepper Sauce
1 red bell pepper, grilled, peeled and cut into chunks
2 tomatoes, grilled until charred and cut into chunks
2 tablespoons red wine vinegar
2 tablespoons honey
1/4 cup fresh cilantro leaves, chopped
1/4 cup olive oil
Combine the pepper, tomatoes, vinegar, honey and cilantro in a blender and blend until smooth. With the motor running, add the oil until blended. Season with salt and pepper to taste.
(Sauce can be made up to one day in advance.)