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 | ||
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Calories: 397 | ||
Calories from Fat: 350 (88%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 397
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