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    Recipe for grilled jalapeno poppers

    Grilled jalapeno poppers.
    Karoline Boehm Goodnick for The Boston Globe
    Grilled jalapeno poppers.

    Serves 6

    Instructions here call for grilling the peppers, but you can also broil them about 8 inches from the element, watching them carefully.

    12large jalapeno peppers
    1tablespoon canola oil
    1package (8 ounces) cream cheese, at room temperature
    ½cup fresh goat cheese, at room temperature
    ½teaspoon ground cumin
    2scallions, finely chopped
    Salt and black pepper, to taste

    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.

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    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