You can now read 5 articles in a month for free on BostonGlobe.com. Read as much as you want anywhere and anytime for just 99¢.

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.

Continue reading below

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.

Continue reading it below

5. Grill for 5 to 10 minutes more or until cheese is heated through.  Karoline Boehm Goodnick

Loading comments...
Want each day's news headlines delivered fresh to your
inbox every morning? Just connect with us
in one of the following ways:
or
Please enter a valid email
BostonGlobe.com will never post anything without asking.
Privacy Policy
Subscriber Log In

You have reached the limit of 5 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com