Meatless (Memorial) Monday!

Grilled Cheese-Stuffed Jalapeño Chili Peppers

Welcome to Carroll Gardens Patch's weekly column in the spirit of the Meatless Monday initiative, which promotes going without meat one day a week to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity.

This week in honor of Memorial Day Weekend we're offering up a simple meatless appetizer you can grill up at an outdoor barbecue.

I've been making this Bobby Flay recipe in some variation once a summer for the past four years and it's a guaranteed crowd pleaser—like everyone's favorite cheesy jalapeño poppers, but grilled instead of fried. Impossible to resist. Enjoy!

Grilled Cheese-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 cream cheese and goat cheese in a medium bowl until smooth. Fold in cheddar and green onions; season with salt and pepper. Fill each jalapeño half with 2 Tbsp of the mixture; sprinkle with ancho powder.

3. Place chilis on grill, filling-side-up; cook until slightly charred and tender, about 8 to 10 minutes. Spoon Grilled Red Pepper–Tomato Sauce (recipe below) onto a platter and top with the jalapeños.

Grilled Red-Pepper Tomato Sauce


1 large red pepper, grilled, peeled, and chopped
4 plum tomatoes, grilled and charred on all sides, chopped
2 cloves garlic, chopped
2 Tbsp red-wine vinegar
1 Tbsp honey
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
Salt and freshly ground black pepper


Combine red pepper, tomatoes, garlic, vinegar, honey, and cilantro in a food processor; process until smooth. With the motor running, slowly add oil and season with salt and pepper.

Serves 6. Per serving with sauce: 150 calories, 5g carbs, 5g protein, 25mg cholesterol, and 13g fat.

Troy Farmer February 13, 2012 at 10:04 PM
100% agree. And more in the spirit of promoting solid vegan recipes, less in the spirit of self-promotion, don't forget about the recent chili recipe we posted—http://carrollgardens.patch.com/blog_posts/heres-to-the-super-vegan-bowl-of-chili
allison February 15, 2012 at 03:42 PM
Thank you for listening to your readers. Vegetarian and Vegan Chefs of the world, WE are waiting for you!!!!!!
Jill March 12, 2012 at 09:05 PM
This recipe is great--and healthy--so thanks. As you know from a previous post, I tend to look for meatless recipes that are also low fat and low sodium. This is both. Yesterday, I bought some fresh English peas, which should work really well in this recipe. Meatless meals include so much more than sauteed vegetables and tofu covered in soy sauce or "mock" meat.
Jenny May 28, 2012 at 03:55 PM
These recipes are great. Clearly people are looking forward to them. So thanks.
Dios Thunders May 29, 2012 at 12:51 AM
U all have a restarant in ur kitchen use it wisely know alot of things can be made in bulk & frozen 4 later build ur own take out menue yes! TAKE CHARGE of ur food! U dont need a hoilday 2 make it a meatless monday, theres so much information & wonderful produce grains &nonmeat animal free foods out there All u need is a good sharp knife a few bowls baking pans sheets & pots n pans & a beans meat subs your body an stomach will b so greatfull so will ur tastebuds, give it try not just on mondays


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