Here's What You'll Need
jalapeño peppers, boursin cheese spread, monterey jack cheese, flaky sea salt, chives, cilantro
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.
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.
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.
Immediately sprinkle with a pinch of flaky sea salt, then garnish with chopped chives and cilantro.