Grilled Jalapenos and Anaheim Chilis
Last year a drought, and this year it won't seem to stop raining. I'm not complaining. I am happy to see green hillsides and fireworks without the stress. Everything is growing out of control, including my tiny garden. I planted jalapenos, Anaheims, Orange Bell Peppers, Poblanos, Serranos, Tomatillos and several varieties of Tomatoes, Tarragon, Cilantro, Parsley and Basil. If you remember last year when the drought finally broke, I had Poblanos coming out of my ears so we had Augustine's Stuffed Poblanos with Perfect Rice. And with more rain this year, my basil is going nuts. I will probably be making a ton of Pesto and freezing it to have during the winter(you can only eat pesto so many times per week).
I have one small predicament, and maybe you know the answer. My jalapenos are not very hot. Actually, to my disappointment these weren't hot at all. They do seem to gradually be getting hotter as the season progresses as I found in our Tortilla Soup we had for dinner last night. If you know the secret to hotter peppers, please share!!!
During Claire's visit to Texas, she suggested this recipe she found. The flavor of the filling was wonderful even if the peppers were missing some heat. I had a few Anaheims so we threw them into there too! The parental units were here as well, and this was our snack while waiting for my husband to get home from work. Yes, we saved him some, but just barely.
I made this on my griddle in my cooktop inside since I forgot to get the propane tank refilled again. I know, I know, propane in Texas??? I am not building a fire every time I want to grill something like an appetizer. I guarantee if you had to stand in temperatures pushing 100+ degrees you wouldn't either. Well maybe with a couple of margaritas on hand you might......sounds like a plan.
Grilled Stuffed Jalapeno & Anaheim Chilis, adapted from Bobby Flay
4 oz. cream cheese, at room temperature2 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.
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 (recipe below) onto a platter and top with the jalapeños.
I didn't know about the sauce recipe at the time, but this sounds really good! I love sauces and these peppers would be beautiful served on top of a puddle of this!
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.
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