Light a grill, preferably charcoal. Grill the red pepper and poblano over a medium-hot fire, turning often, until charred all over. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Discard the charred skin, stems and seeds and cut the pepper and chile into thin strips.
Grill the Jalapeño Corn Bread slices, turning once, until nicely toasted. Spread each toast with goat cheese and top with about 1/2 teaspoon of the Red Onion Marmalade, a few pepper and chile strips and 1/2 tablespoon of the cheese. Cut each toast in half diagonally and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.