by: Bobby Flay
Heat grill to medium.
Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar and green onions; season with salt and pepper. Fill each jalapeño half with about 2 Tbsp of the mixture; sprinkle the top with ancho powder.
Place chilies on the grill, filling-side-up, and cook until slightly charred and tender, about 8 to 10 minutes. Spoon the Grilled Red Pepper–Tomato Sauce onto a platter and top with the jalapeños.
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|Serving Size: 1 Recipe (179g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 350 (88%)|
|Amt Per Serving||% DV|
|Total Fat 38.9g||52 %|
|Saturated Fat 21.9g||109 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 124.7mg||38 %|
|Sodium 14321.7mg||494 %|
|Potassium 242.2mg||6 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 6g|
|Protein 7.3g||10 %|
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Calories per serving: 397
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