Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce

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This is really great!!!!   my wife even loves this and she doesnt like peppers.


Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce

Ingredients
•   8 ounces cream cheese, at room temperature
•   4 ounces soft goat cheese
•   4 ounces shredded aged white Cheddar cheese
•   2 ears corn, grilled in husk and kernels removed
•   2 green onions, thinly sliced
•   Salt
•   Freshly ground black pepper
•   12 jalapeno chiles, halved, stemmed and seeded
•   1 heaping tablespoon ancho chili powder
Directions
Grilled Red Pepper-Tomato Sauce, recipe follows
Heat grill to medium.
Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the Cheddar, corn and green onions and season with salt and pepper. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
Place on the grill, filling-side up and cook until slightly charred and tender, about 7 to 8 minutes. Spoon the red pepper sauce onto a platter and top with the jalapenos.
Grilled Red Pepper-Tomato Sauce:
•   2 red peppers, grilled, peeled and chopped
•   2 plum tomatoes, grilled until charred on all sides, and coarsely chopped
•   2 tablespoons red wine vinegar
•   1 tablespoon honey
•   1/4 cup chopped fresh cilantro leaves
•   1/4 cup olive oil
•   Salt
•   Freshly ground black pepper
Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.