Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield
10 servings (serving size: 1 stuffed jalapeño, 1/3 cup sauce, and 1 tortilla)

Prepare the sauce up to two days ahead, and chill. Grill the jalapeños a day in advance, and refrigerate. Stuff and bake them just before serving.

How to Make It

Step 1

To prepare sauce, heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute. Add 1/2 cup water and next 5 ingredients (through tomato sauce). Cover and simmer 20 minutes. Uncover and simmer 5 minutes.

Step 2

Preheat oven to 400°.

Step 3

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add jalapeños to pan; cook 9 minutes or until tender and blackened, turning occasionally. Cut a lengthwise slit in each jalapeño; discard stems, seeds, and membranes.

Step 4

Combine cream cheese and next 3 ingredients (through 1 garlic clove). Fill each jalapeño with about 1 tablespoon cheese mixture. Place jalapeños on a baking sheet coated with cooking spray. Bake at 400° for 7 minutes or until warm. Serve with tortillas and sauce.

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