Grilled Jalapeno and Cheese Dip

The heat of jalapenos varies (2,500 to 8,000 SHU on the Scoville Scale) independent of size. Therefore, it is hard to predict the heat of this dish in addition to the fact that the heat tolerance of people varies widely. The minimum number of chilies in the recipe produces what I would term mildly spicy,

6 to 10 large jalapenos

2 8-ounce packages of cream cheese, softened

3/4 cup mayonnaise

1/2 cup cheddar cheese, shredded

1/2 cup Colby/jack cheese, shredder

1/2 teaspoon salt

1/2 teaspoon black pepper

Plain panko breadcrumbs

Crackers, chips, or sliced vegetables for serving

Remove the stem and tip of the jalapenos. Cut the jalapenos in half lengthwise and remove the seeds and pith. Removing the very tip will simplify removal of the seeds and membranes.

Prepare the grill for medium direct cooking. Grill the jalapenos for 8 to 10 minutes, or until charred, turning at least every 4 minutes.

Finely chop the jalapenos and combine with the next 6 ingredients (cream cheese through pepper) in a large bowl and thoroughly mix. Transfer the mixture to an approximately 8 x 7-inch oven proof dish.