The older I get, the more I crave spicy food. I’ve recently become obsessed with stuffed jalapeños. They are versatile, quick to put together, inexpensive bites of hot yumminess. I love goat cheese and cilantro, so I experimented with that as my stuffing and it was delicious. My friends gobbled them up and requested that I bring them to their Super Bowl party on Sunday – which I will definitely do – perhaps I’ll make a few different kinds (see variations below)!
Goat Cheese Stuffed Jalapeños
About 15 jalapeños, cut in half and seeded with a small spoon
8 oz goat cheese
4 oz monterey jack, shredded
2 scallions, chopped
1/2 cup cilantro, chopped
Heat oven to 450 degrees. Cover a sheet pan with foil and lightly grease with vegetable oil. Place the jalapeños, cut side down, on the pan and bake for 10 minutes. Meanwhile, mix together goat cheese, monterey jack, scallions, cilantro, and some salt and pepper. When the jalapeños are done, flip them over and fill with the cheese mixture. Put them back in the oven for another 5 minutes. If some of the cheese oozes out, just scoop it back in.
*You can also make other variations by adding shrimp, cooked sausage, crabmeat, or vegetables. You can even wrap them in bacon!
*Costco has the best deal on goat cheese logs.
*The filling is nice and gooey, but you could always add an egg yolk if you want it to be firmer.
I’ll also be making warm bean and cheese dip and chili cheese tots – I think the Super Bowl might need to be renamed The Cheese Bowl!