Even better than the deep-fried ones (!)
Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
Cut the jalapeños in half lengthwise but leave the halves connected at the stem. With your finger or a pointed spoon , remove the seeds and white ribs from the halves. Put the cream cheese and Gouda in a medium bowl with a little salt; mash until combined. Fill the jalapeño halves evenly with a small spoon and press the halves back together to close.
Put the jalapeños on the grill directly over the fire. Close the lid and cook, carefully turning once, until the peppers have softened and browned and the cheese has melted, 5 to 10 minutes. Transfer to a platter, sprinkle with cilantro, and serve.In Step 3, fill the jalapeños with a mixture of 1 1/2 cups crumbled fresh goat cheese , 2 tablespoons honey, 1 tablespoon grated orange zest, and salt to taste.
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