Serves 6
Instructions here call for grilling the peppers, but you can also broil them about 8 inches from the element, watching them carefully.
| 12 | large jalapeno peppers |
| 1 | tablespoon canola oil |
| 1 | package (8 ounces) cream cheese, at room temperature |
| ½ | cup fresh goat cheese, at room temperature |
| ½ | teaspoon ground cumin |
| 2 | scallions, finely chopped |
| Salt and black pepper, to taste |
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1. Heat a gas grill to high heat or light a charcoal grill.
2. In a large bowl, toss jalapeno peppers with canola oil. When the fire is ready, grill the peppers for 12 to 15 minutes or until softened and slightly charred.
3. In a bowl, blend the cream cheese, goat cheese, cumin, scallions, salt, and black pepper.
4. When the peppers are cool enough to handle, cut a small slit in one side. Using a very small spoon, remove seeds and veins. With a pastry bag or a spoon, fill each pepper with some of the cheese filling.
5. Grill for 5 to 10 minutes more or until cheese is heated through. Karoline Boehm Goodnick