Grilled Stuffed Jalapeño Chilis

This is from Parade magazine in this weekends paper and they just looked so good!! Like a healthier Jalapeno Popper

Grilled Stuffed Jalapeño Chilis

4 oz. cream cheese, at room temperature
2 oz. soft goat cheese
1 1/4 cups shredded white cheddar cheese
2 green onions (green and pale-green part), thinly sliced
Salt and black pepper
12 large jalapeño chilis, halved lengthwise, stemmed and seeded
1 heaping Tbsp ancho chili powder

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 jalapeño half with about 2 Tbsp of the mixture; sprinkle the top with ancho powder.


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3. Place chilis on the grill, filling-side-up, and cook until slightly charred and tender, about 8 to 10 minutes. Spoon the Grilled Red Pepper–Tomato Sauce onto a platter and top with the jalapeños.

Serves 6. Per serving with sauce: 150 calories, 5g carbs, 5g protein, 25mg cholesterol, and 13g fat.

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Grilled Red Pepper–Tomato Sauce

1 large red pepper, grilled, peeled, and chopped
4 plum tomatoes, grilled and charred on all sides, chopped
2 cloves garlic, chopped
2 Tbsp red-wine vinegar
1 Tbsp honey
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
Salt and freshly ground black pepper

Combine the red pepper, tomatoes, garlic, vinegar, honey, and cilantro in a food processor; process until smooth. With the motor running, slowly add oil and season with salt and pepper.