Fiery and smoky, Grilled Jalapeno Poppers stuffed with goat cheese, cheddar and corn are served with a sweet, tangy roasted red pepper sauce for the ultimate appetizer.
1red bell peppergrilled, peeled, seeded and cut into chunks
1 14.5ouncecan fire roasted diced tomatoes
2tablespoonsred wine vinegar
2tablespoonshoney
1/4cupfresh cilantro leaveschopped
1/4cupolive oil
kosher salt
pepper
Instructions
For the Jalapeno Poppers:
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.
For the Roasted Red Pepper Sauce:
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.
Spoon the red pepper sauce onto a platter and top with the jalapenos.