Here's What You'll Need
1
jalapeño peppers, boursin cheese spread, monterey jack cheese, flaky sea salt, chives, cilantro
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2
Cut each jalapeño in half lengthwise, leaving the stems attached. Use a melon baller or teaspoon to gently scoop out seeds and membranes from each jalapeño, then discard.
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3
Fill each half with Boursin, making sure the filling is level with the top of the pepper and not going any higher. Sprinkle each filled pepper with Monterey Jack cheese.
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4
Preheat grill to 400-425F. Coat with nonstick grill spray, place jalapeños directly on grill grates. Cook until pepper skins have blistered and cheese is bubbly and golden brown on top.
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5
Immediately sprinkle with a pinch of flaky sea salt, then garnish with chopped chives and cilantro.
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