Cheesy Grilled Jalapeño “Poppers”

If you’re like me, you are constantly searching for more excuses to stand in front of the grill with a cold beer. This month’s issue of Cooking Light had a great recipe for cheesy stuffed peppers that you can throw on the grill, making them the perfect summer appetizer. I should warn you that it’s unlikely these little peppers will ever make it to your dinner table—once they leave the grill and hit the plate, they disappear in seconds. And that’s just with two people. If you’re serving a crowd, make extra.

Stuffed Jalapeño Peppers
adapted from Cooking Light

Note: Try to select peppers that are slightly larger in size so that they can safely hold the cheese with less chance of overflow on the grill.

4 oz goat cheese, softened
5 oz Neufchatel or cream cheese, softened
¼ cup dry white cheese, such as Cotija, Asiago, or Parmesan, grated
1/3 cup tomato, finely chopped and seeded
2-3 Tbsp green onion, finely chopped
½ tsp dried sage or 1 Tbsp fresh sage, chopped
½ tsp kosher salt
12 (large) jalapeño peppers
Chopped cilantro, optional

1. Halve the jalapeños lengthwise and remove seeds. Set aside. Don’t stick your fingers in your eyes afterward.
2. Pre-heat grill.
3. Combine the three cheeses in a small mixing bowl, then add tomato through salt. Mix well.
3. Fill the pepper halves with the cheese mixture until slightly rounded. Careful not to overfill or you’ll lose precious filling to the grill gods.
4. Grill peppers on medium heat uncovered for about 4 minutes to soften the pepper, then cook 3-4 minutes more covered (or until cheese is melty.)
5. Remove from grill and sprinkle with cilantro if desired. Fend off hovering bystanders with oversized grill utensils.