Don is an excellent cook. He has a knack for cooking without recipes (I do not; please give me my measuring cups and spoons) and is good at finding and making yummy stuff on a whim. ♥ Take yesterday, for example. He was flipping through the PARADE Magazine from our Sunday newspaper and came across this recipe for Grilled Stuffed Jalapeño Chilis.
Grilled Stuffed Jalapeño Chilis
4 oz. cream cheese, at room temperature
2 oz. soft goat cheese
1 1/4 cups shredded white cheddar cheese
2 green onions (green and pale-green part), thinly sliced
Salt and black pepper
12 large jalapeño chilis, halved lengthwise, stemmed and seeded
1 heaping Tbsp ancho chili powder
1. Heat grill to medium.
2. 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.
3. Place chilis on the grill, filling-side-up, and cook until slightly charred and tender, about 8 to 10 minutes.