Grilled Jalapeño Poppers with Roasted Red Pepper Sauce

Heat the grill to medium heat. In a medium bowl, mix together the cream cheese, goat cheese and cheddar until smooth. Add the corn kernels, green onions, salt and pepper and combine thoroughly.

Fill each jalapeno half with 2 tablespoons of the cheese mixture and sprinkle with some chile powder. These can be made ahead at this point, covered and refrigerate for up to 6 hours.

Preheat your grill to medium heat. Grill the jalapenos, filling side up, until slightly charred and tender. This will take approximately 5-6 minutes.

Spoon the red pepper sauce onto a platter and top with the jalapenos.
Serve immediately.

For the sauce:

Combine the pepper, tomatoes, vinegar, honey and cilantro in a blender and blend until smooth. With the motor running, add the oil until blended. Season with salt and pepper to taste. Sauce can be made up to one day in advance.

Recipe inspired by and adapted from Bobby Flay’s Boy Meets Grill.