Grilled Stuffed Jalapenos With Grilled Red Pepper-Tomato Sauce - cooking recipe

Ingredients

8 ounces cream cheese, at room temperature
4 ounces goat cheese, softened
4 ounces shredded aged white cheddar cheese
2 ears corn, grilled in husk and kernels removed
2 green onions, thinly sliced
salt
pepper
12 jalapenos, peppers- halved stemmed and seeded
1 tablespoon dried ancho chile powder
Grilled Red Pepper-Tomato Sauce
2 red peppers, bell- grilled peeled and chopped
2 roma tomatoes, grilled until charred on all sides and coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
salt
pepper

Preparation

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.