**Grilled Jalapeno Chiles Stuffed with Grilled Red Pepper-Tomato Sauce: A Flavorful and Spicy Treat**
Indulge in a tantalizing culinary experience with grilled stuffed jalapeno chiles, a dish that strikes a perfect balance between heat and flavor. These chiles, bursting with a smoky aroma, are generously filled with a delectable mixture of grilled red peppers, juicy tomatoes, tangy onions, and a touch of garlic. The creamy, rich cheese adds a delightful gooey texture, while cilantro contributes a refreshing herbal note. Served alongside a vibrant grilled red pepper-tomato sauce, this dish offers a medley of flavors and textures that will tantalize your taste buds. The sauce, infused with the smoky essence of grilled red peppers and the natural sweetness of tomatoes, perfectly complements the spicy kick of the jalapenos, creating a harmonious blend of flavors.
GRILLED STUFFED JALAPENO CHILES
Provided by Marcela Valladolid
Categories appetizer
Time 25m
Yield 4 appetizer servings
Number Of Ingredients 5
Steps:
- Preheat a gas or charcoal grill, or a stovetop grill pan, over high heat.
- Grill the jalapenos until browned or blistered on all sides and slightly softened, 3 to 5 minutes. Remove from the heat and set aside to cool.
- Meanwhile, mix the cheese and oregano in a small bowl. Season with some salt and pepper.
- To remove the seeds from the jalapenos, make a crosswise cut at the stem-end of the jalapeno and then slice lengthwise down the middle, being careful not to cut the jalapeno completely in half. Peel open the sides of the jalapeno and, using a spoon, gently scrape out the seeds and veins. Fill the cavities with 1 tablespoon of the cheese-oregano mixture. Then wrap 1 slice of bacon tightly around the stuffed jalapeno to seal in the cheese. Transfer to the hot grill (try to place the jalapeno on the grill on the side where the bacon ends). Grill until the bacon is crisp and fully cooked, 5 minutes. Serve immediately.
GRILLED STUFFED JALAPENOS WITH GRILLED RED PEPPER-TOMATO SAUCE
These stuffed jalapeno's with the red pepper sauce are sure to be a hit at your next party. These are always one of the first plates to empty. Making a double batch is always a must. This is an old Bobby Flay recipe that I have made many many times. When I don't feel like grilling the corn I will just use a 10.5 oz can of super crisp sweet corn.
Provided by Niteflyer
Categories < 60 Mins
Time 45m
Yield 24 jalapeno halves, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat grill to medium.
- Whisk together 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 7-8 minutes. Spoon the red pepper sauce onto a platter and top with jalapenos.
- For the Red Pepper Sauce combine the grilled pepper, tomoatoes, 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.
Nutrition Facts : Calories 535.5, Fat 43, SaturatedFat 18.9, Cholesterol 84.9, Sodium 369.9, Carbohydrate 28.9, Fiber 5.1, Sugar 14.9, Protein 13.2
GRILLED STUFFED JALAPENO CHILES
Provided by Marcela Valladolid
Categories appetizer
Time 30m
Yield 8 poppers
Number Of Ingredients 5
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.
GRILLED STUFFED JALAPENOS
Make and share this Grilled Stuffed Jalapenos recipe from Food.com.
Provided by weekend cooker
Categories Cheese
Time 40m
Yield 14 jalapeno halves, 7 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill to medium-high heat.
- Cook bacon in a skilletover medium heat until crispy.
- Remove bacon, and drain on paper towels, and crumble bacon.
- Combine bacon, cheeses, and the next 4 ingredients through garlic in a bowl, stirring to combine.
- Divide cheese evenly, and fill pepper halves.
- Place peppers cheese side up on grill, cover and grill peppers 8 minutes, or until bottoms of peppers are charred, and cheese mixture is lightly browned.
- Place peppers on serving platter.
- Sprinkle with tomato, and cilantro.
GRILLED STUFFED JALAPENO CHILIES
Steps:
- 1. Heat grill to medium 2. Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar and green onions; season with salt and pepper. Fill each jalapeno half with about 2 Tbsp of the mixture; sprinkle the top with ancho powder 3. Place chilis on the grill, filling side-up and cook unti slightly charred and tender, about 8 to 10 minutes. Spoon the Grilled Red Pepper-Tomato Sauce on to a platter and top with the jalapenos.
GRILLED STUFFED JALAPENOS
These cheese-stuffed jalapenos are always popular when my husband and I host a tapas (appetizers) party. There's a flavor explosion in each crisp and tender pepper. -Mary Potter, Sterling Heights, MI
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 appetizers.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture., Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm.
Nutrition Facts : Calories 66 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 125mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
Tips:
- Choose Your Jalapenos Wisely: Opt for medium-sized jalapenos with smooth skin and vibrant green color. Avoid any with blemishes or wrinkles.
- Roast Your Red Peppers: Roasting the red peppers intensifies their flavor and adds a smoky touch to the sauce. Roast them directly over an open flame or use a grill pan.
- Stuffing Options: Feel free to experiment with different stuffing options. Try a mixture of cream cheese, Cheddar cheese, and diced bacon, or incorporate some finely chopped mushrooms, onion, and garlic.
- Grilling the Stuffed Jalapenos: Ensure your grill is preheated to medium-high heat. Lightly oil the grill grates to prevent sticking. Cook the stuffed jalapenos for 5-7 minutes per side, or until grill marks appear and the cheese is melted.
- Serve with Style: Arrange the grilled stuffed jalapenos on a platter and drizzle them with the roasted red pepper and tomato sauce. Garnish with fresh cilantro or chopped parsley for a pop of color and flavor.
Conclusion:
These Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper and Tomato Sauce are a delightful appetizer or side dish that strikes the perfect balance between heat and flavor. The tender jalapenos, stuffed with a creamy and savory filling, are perfectly complemented by the smoky and tangy sauce. Whether served at a party, barbecue, or casual get-together, this dish is sure to tantalize taste buds and leave everyone craving more.
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