Zesty Grilled Jalapeño Poppers with Roasted Pepper-Tomato Drizzle
Impress your guests with these irresistible Zesty Grilled Jalapeño Poppers, filled with a creamy, cheesy blend and topped with a vibrant roasted pepper-tomato drizzle. Perfect for parties, game days, or just a fun night in, these poppers are always a crowd-pleaser and tend to disappear fast! Whether you choose to grill fresh corn or opt for sweet canned corn, the flavor stays rich and delightful. This recipe is a homage to the classic Bobby Flay creation, bringing together the smoky flavors of grilled ingredients and the spicy kick of jalapeños, making it a must-try appetizer. Double the batch to ensure everyone gets their fill!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Cream cheese
8 ounces (at room temperature)
Goat cheese
4 ounces (softened)
Shredded aged white cheddar cheese
4 ounces (n/a)
Corn
2 ears (grilled in husk and kernels removed (or 10.5 oz can sweet corn))
Green onions
2 (thinly sliced)
Salt
to taste (n/a)
Pepper
to taste (n/a)
Jalapeños
12 (halved, stemmed, and seeded)
Dried ancho chile powder
1 tablespoon (n/a)
Red peppers (bell)
2 (grilled, peeled, and chopped)
Roma tomatoes
2 (grilled until charred on all sides and coarsely chopped)
Red wine vinegar
2 tablespoons (n/a)
Honey
1 tablespoon (n/a)
Fresh cilantro leaves
1/4 cup (chopped)
Olive oil
1/4 cup (n/a)
Salt
to taste (n/a)
Pepper
to taste (n/a)
Instructions
1
Preheat the grill to medium heat.
2
In a medium mixing bowl, blend the cream cheese and goat cheese together until smooth. Gently fold in the shredded aged white cheddar, grilled corn, and sliced green onions. Season the mixture with salt and pepper to taste.
3
Carefully slice the jalapeños in half lengthwise, and remove the seeds and stems. Use a spoon or piping bag to fill each half with approximately 2 tablespoons of the creamy cheese mixture. Sprinkle a pinch of ancho chile powder on top of each stuffed jalapeño.
4
Place the stuffed jalapeños on the grill, filling side up. Grill for about 7-8 minutes, or until the peppers are slightly charred and tender.
5
While the jalapeños are grilling, prepare the Red Pepper Sauce. In a food processor, combine the grilled red peppers, grilled roma tomatoes, red wine vinegar, honey, and cilantro. Blend until smooth.
6
With the food processor running, slowly drizzle in the olive oil until fully incorporated. Season the sauce with salt and pepper to taste.
7
Once the jalapeños are grilled, transfer them to a serving platter. Drizzle the roasted pepper-tomato sauce over the jalapeños and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Grilled Jalape!o Poppers?
They are grilled jalape!o halves stuffed with a blend of cream cheese, goat cheese, and white cheddar, finished with a roasted pepper-tomato drizzle.
How do I prepare the jalape!os for stuffing?
Slice the jalape!os in half lengthwise and carefully remove the seeds and stems before filling.
What types of cheese are used in the filling?
The filling uses a combination of room-temperature cream cheese, softened goat cheese, and shredded aged white cheddar cheese.
Can I use canned corn instead of fresh grilled corn?
Yes, you can substitute the two ears of grilled corn with one 10.5-ounce can of sweet corn.
How long should I grill the jalape!o poppers?
Grill the stuffed jalape!os for approximately 7 to 8 minutes until the peppers are tender and slightly charred.
What grill temperature is recommended for this recipe?
The grill should be preheated to medium heat for the best results.
What ingredients are in the Red Pepper Sauce?
The sauce consists of grilled red bell peppers, grilled Roma tomatoes, red wine vinegar, honey, fresh cilantro, olive oil, salt, and pepper.
How do I prepare the Roma tomatoes for the sauce?
The tomatoes should be grilled until charred on all sides and then coarsely chopped before blending.
Is this recipe suitable for vegetarians?
Yes, these grilled jalape!o poppers are vegetarian-friendly.
How much filling should I put in each jalape!o?
Each jalape!o half should be filled with approximately 2 tablespoons of the creamy cheese mixture.
What is the purpose of the ancho chile powder?
It is sprinkled on top of the stuffed peppers before grilling to add a smoky, mild heat.
How should I add the olive oil to the sauce?
While the food processor is running, slowly drizzle in the olive oil until it is fully incorporated into the sauce.
Can I use a piping bag to fill the peppers?
Yes, using a piping bag is an efficient way to neatly fill the jalape!o halves with the cheese mixture.
Should the jalape!os be grilled filling side up or down?
The jalape!os should be placed on the grill filling side up to prevent the cheese from falling out.
How do I prep the red bell peppers for the drizzle?
The red bell peppers should be grilled, peeled, and chopped before being added to the food processor.
What provides the sweetness in the sauce?
One tablespoon of honey is used to balance the flavors of the roasted pepper-tomato drizzle.
How many jalape!os are needed for one batch?
This recipe requires 12 jalape!os, which will yield 24 individual popper halves.
Can I double this recipe for a party?
Absolutely! Doubling the batch is recommended as these appetizers tend to disappear quickly at gatherings.
What should I do with the green onions?
Thinly slice two green onions and fold them into the cheese mixture for added flavor and texture.
Does the recipe call for fresh cilantro?
Yes, 1/4 cup of chopped fresh cilantro leaves is blended into the roasted pepper sauce.
Is there a specific chef who inspired this recipe?
This recipe is a homage to the classic creations of Bobby Flay, focusing on smoky, grilled flavors.
What kind of vinegar is best for the sauce?
Red wine vinegar is used to provide the necessary acidity and tang to the drizzle.
How do I know when the peppers are done?
The peppers are ready when they are tender and show visible char marks from the grill.
Should the cream cheese be cold?
No, it is best to use cream cheese at room temperature so it blends easily with the goat cheese.
What is the best way to serve these poppers?
Transfer the grilled jalape!os to a serving platter and drizzle the prepared sauce generously over them.
Can I use a food processor for the cheese filling?
While you can, it is recommended to blend the cheeses in a mixing bowl and gently fold in the corn and onions for better texture.
Are these poppers very spicy?
They have a kick from the jalape!os and ancho powder, but removing the seeds helps manage the heat level.
What kind of white cheddar should I buy?
Aged white cheddar is recommended because its sharp flavor stands up well to the heat and smoke.
Can I make the sauce in advance?
Yes, the roasted pepper-tomato drizzle can be prepared ahead of time and stored in the refrigerator.
How many ears of corn are required?
The recipe calls for 2 ears of corn, grilled in the husk before removing the kernels.