Grilled Stuffed Cornmeal Jalapeños

 

4

oz chèvre (goat) cheese, crumbled (1 cup)

4

oz (half of 8-oz package) cream cheese, softened

1

tablespoon lime juice

1

clove garlic, finely chopped

1/4

cup cornmeal

1 1/2

teaspoons taco seasoning mix

1

teaspoon salt

1/2

teaspoon pepper

1/4

cup butter

6

large jalapeño chiles, cut lengthwise in half, seeded

• 1 Heat gas or charcoal grill. In small bowl, mix goat cheese, cream cheese, lime juice and garlic. In another small bowl, mix cornmeal, taco seasoning mix, salt and pepper. In small microwavable bowl, microwave butter uncovered on High 30 to 60 seconds or until melted.
• 2 Spoon cream cheese mixture evenly into chile halves. Carefully dip in melted butter, then dip into cornmeal mixture.
• 3 Place chiles on grill over medium heat. Cook uncovered 5 to 10 minutes or until top starts to brown. Remove from grill to platter. Serve warm.