Recipe as follows:
4oz Cream cheese at room temp
2oz Soft goat cheese
1 1/2 cups shredded white cheddar cheese
2 green onions (pale and pale green parts) thinly sliced
salt and black pepper
12 large jalapeno peppers. Halved lengthwise, stemmed and seeded, remove membranes
1 heaping Tbsp ancho chili powder
1. Heat grill to medium
2. Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar and green onions; season with salt and pepper. Fill
each jalapeno half with about 2 Tbsp. of the mixture; sprinkle the top with ancho powder.
3. Place jalapenos on the grill, ﬁlling-side-up, and cook until slightly charred and tender, about 8-10 minutes.