We bought a new tank of propane last week, and since then, I think we’ve had exactly one meal that we didn’t cook on the grill.  Since I’m still on the mostly-Veg bandwagon, this grill season has been a little different for me than it has in years past, and I’m looking forward to trying new things.  If the new recipes I try are half as good as this, I don’t think I’ll miss burgers (much). Be prepared, everyone who comes over for the rest of the summer: you are probably going to eat these.

Jonathan and I grilled these up to go with our Memorial Day meal, and I was so excited about them that I didn’t even take a picture of the cilantro cream sauce that accompanies them. I absolutely recommend making the sauce, it really adds depth to the cheesy filling. Plus, you can save the leftover sauce for nachos. Yum!


  • 6 ounces of cream cheese, softened
  • 1/2 cup pepperjack cheese, shredded
  • 2 scallions, finely chopped
  • Juice of one lime
  • 2 cloves garlic, minced
  • Salt to taste
  • 12-15 jalapenos, de-seeded and sliced down the middle
  • 1/2 bunch cilantro
  • 1/4 cup of sour cream
  • Juice of 2 limes
  • Salt to taste


  • Slice jalapenos lengthwise and de-seed
  • With an electric mixer, combine cream cheese, pepperjack cheese, lime juice, garlic, scallions and sakt until creamy
  • Spoon cream cheese mixture into jalapenos
  • Grill peppers for 7-8 minutes until cheese is melted and peppers begin to brown
  • Meanwhile, make the cilantro sauce by combining lime juice, cilantro, and sour cream in a blender or food processor
  • Serve peppers warm with cream sauce drizzled on top

Recipe via YumSugar


About Ginny

Nerd. Dog Snuggler. Intrepid Social Worker. Lover of Delicious Things.

6 responses »

  1. Wow – these look really amazing! Yum!

  2. MaDonna says:


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