Serves 6

Instructions here call for grilling the peppers, but you can also broil them about 8 inches from the element, watching them carefully.

12 large jalapeno peppers
1 tablespoon canola oil
1 package (8 ounces) cream cheese, at room temperature
½ cup fresh goat cheese, at room temperature
½ teaspoon ground cumin
2 scallions, finely chopped
Salt and black pepper, to taste

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1. Heat a gas grill to high heat or light a charcoal grill.

2. In a large bowl, toss jalapeno peppers with canola oil. When the fire is ready, grill the peppers for 12 to 15 minutes or until softened and slightly charred.

3. In a bowl, blend the cream cheese, goat cheese, cumin, scallions, salt, and black pepper.

4. When the peppers are cool enough to handle, cut a small slit in one side. Using a very small spoon, remove seeds and veins. With a pastry bag or a spoon, fill each pepper with some of the cheese filling.

5. Grill for 5 to 10 minutes more or until cheese is heated through.  Karoline Boehm Goodnick