I have had my eye on the jalapeño grill rack from Sur La Table for quite awhile now, but never had a real reason to buy it- that is until last weekend. Making stuffed and grilled jalapeños part of my Father's Day Menu gave me the perfect excuse to go out and make the purchase. I love jalapeños. Fried, stuffed, sliced, pickled, on top of a taco, wrapped in bacon, puréed in salsa, you name it. I even have several jalapeño plants growing in my new garden in my backyard. I scoured online for different recipes, but never came across one that appealed to my liking. I knew exactly what I wanted from these particular jalapeños. I wanted a creamy cheese filling and plenty of smoke flavor. The grill would take part of the latter. All I had to do was come up with the perfect cheese filling, which I think I managed to come pretty close to. The beauty of cheese stuffed jalapeños though, however, is that any combination of cheeses can be substituted in this recipe to fit your own personal tastes. Give it a Spanish flair by adding Manchego or perhaps try goat cheese. The possibilities are endless really, just remember to pace yourself.
Stuffed and Grilled Jalapeño Peppers
18 large jalapeño peppers
6 oz cream cheese, softened
¾ cup shredded Monterey jack cheese
1 cup shredded sharp cheddar cheese
1/4 cup minced green onions
1 clove garlic minced
salt and pepper to taste
cooked ground spicy sausage
chopped and sautéed bacon
1/2 cup corn kernels
1. Cut ¼- inch off the top of each jalapeño; reserve the tops. Using a thin knife, small melon baller, or pepper corer, hollow out the centers of the peppers, removing the seeds and ribs; do not cut through the flesh.
2. Prepare a grill for indirect grilling over medium-high heat.
3. In a bowl, stir together the cream cheese, Monterey jack, cheddar, green onion and garlic and season with salt and pepper. Stuff the center of each pepper with 1-2 tbsp of the cheese mixture, filling to within 1/8-inch from the top. Place the filled peppers upright in a jalapeño pepper roaster and set the tops back on the peppers.
4. Place the pepper roaster on the grill over indirect heat and cover the grill. Roast the peppers until they are tender and the cheese in melted, about 25-30 minutes.
5. Transfer the peppers to a platter and serve immediately.