Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce

• 8 ounces cream cheese, at room temperature
• 4 ounces soft goat cheese
• 4 ounces shredded aged white Cheddar cheese
• 2 ears corn, grilled in husk and kernels removed
• 2 green onions, thinly sliced
• Salt
• Freshly ground black pepper
• 12 jalapeno chiles, halved, stemmed and seeded
• 1 heaping tablespoon ancho chili powder
• Grilled Red Pepper-Tomato Sauce, recipe follows
• 2 red peppers, grilled, peeled and chopped
• 2 plum 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
• Freshly ground black pepper

1. Heat grill to medium.
2. Whisk together the cream cheese and goat cheese in a medium bowl until smooth.
3. Fold in the Cheddar, corn and green onions and season with salt and pepper.
4. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
5. Place on the grill, filling-side up and cook until slightly charred and tender, about 7 to 8 minutes.
6. Spoon the red pepper sauce onto a platter and top with the jalapenos.
7. Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth.
8. With the motor running, slowly add oil and season with salt and pepper.
9. Yields: 4 servings
10. Prep Time: 20 minutes
11. Cook Time: 15 minutes
12. Ease of preparation: easy

cream cheese, goat cheese, aged white cheddar cheese, corn, green onions, salt, freshly ground black pepper, jalapeno chiles, ancho chili powder, red pepper, red peppers, tomatoes, red wine vinegar, honey, cilantro, olive oil, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-stuffed-jalapeno-chiles-with-grilled-red-pepper-tomato-sauce-recipe.html (may not work)