Can be served as an appetizer or main dish.
12 jalapeno chiles
8 ounces cream cheese, softened
8 ounces gouda cheese, shredded
3 green onions, thinly sliced
1 cup cooked small (salad-size) shrimp
Preheat grill to 350 degrees (medium). Wearing kitchen gloves, cut jalapeno chiles in half lengthwise, leaving stem attached. Scoop out seeds and ribs with a spoon. Place cheeses in a bowl and stir to blend well. Stir in onions and shrimp. Spoon cheese filling into chiles. Lay a sheet of greased foil on cooking grate. Place chiles, filling side up, on greased foil. Cover grill and cook until chiles are tender and cheese is melted and starting to brown, about 15 minutes. Let cool slightly before serving.