Photos by Stephen Scott Gross
Like everyone else, I love a juicy burger hot off the grill. But an open flame brings out rich,
vibrant flavors in many surprising foods. Try this easy yet outside-the-box recipe to instantly
upgrade your backyard barbecue.
ingredients: Add all to shopping list
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 chilies, halved lengthwise, stemmed and seeded
1 heaping Tbsp ancho chili powder
At a glance:
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.
3. Place chilies 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.