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Grilled Stuffed Cornmeal Jalapeños

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 12

Stuffed with two kinds of cheese, these grilled "poppers" are a great start to any grillside gathering.

Cheri Liefeld Recipe by Cheri Liefeld
June 6, 2011

Ingredients

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

Directions

  • 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.

Expert Tips

Wear plastic gloves when cutting and seeding the jalapeños. Be sure to remove all the seeds, unless you like them spicy!

Decrease the taco seasoning mix to reduce the heat.

Nutrition Information

No nutrition information available for this recipe.

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