Ingredients:

• 16 whole jalapeno peppers, rinsed and drained
• 2 logs (4 ounces each) fresh goat cheese
• 1 cup shredded Jarlsberg Cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup diced green onion (scallions)
• dash of hot sauce
• cilantro leaves
• mini hot red peppers (optional)

Preparation:

1. Using small sharp knife, cut slit down one side of each pepper. Leave stem intact and remove seeds and veins.
2. In bowl, mash all cheeses, onion and hot sauce. Divide among peppers, stuffing each generously. Refrigerate. (Note: Recipe can be made ahead to this point.)
3. Arrange peppers in heavy aluminum foil packet. Grill 8-10 minutes, or until cheese begins to melt. Garnish with cilantro and, if desired, hot red peppers.

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