I’ve been on a bit of a jalapeno kick lately, and I came up with this while working on another recipe involving jalapenos. You can make it hot or mild, depending on how many seeds you choose to leave in. It works great as a small appetizer, and if it seems difficult to eat, just slice the jalapenos into 1/4 to 1/2 inch rounds.
(I do apologize in advance for the photos. While I went to art school, digital pictures of tasty treats was, unfortunately, not my focus…)
This recipe is for a small, 2 jalapeno appetizer. Double the recipe, triple the recipe, half it. How many people are you serving?
Cheese Stuffed Jalapenos
2 medium-sized jalapenos
1t extra virgin olive oil
1 clove roasted garlic, crushed
5T finely shredded mozzarella
2t chopped cilantro
2t cotija cheese
1t mild chili powder
salt and pepper
Preheat to 475 and make sure the rack is on the top shelf of your oven.
1. Cut the tops off of the jalapenos, seed and remove the white veins. Reserve the tops.
2. Coat the jalapenos in olive oil, salt and pepper and roast on the top shelf of the oven for 10 minutes, until almost browned.
3. While roasting, mix the rest of the ingredients.
4. When roasted, stuff the pre-roasted peppers very tightly (it will a little less than full) and replace tops, loosely.
5. Roast for 10 minutes (or until the skin of the pepper is browned and the cheese is melted).
6. Eat it!