Roasted Jalapenos Stuffed with Goat Cheese

And a Scallion Thyme Vinaigrette

Makes 30


Ingredients:

15 large jalapenos, cut and sliced in half lengthwise with all seeds and pith removed
4 oz soft goat cheese
8 San Marzano tomatoes, quartered
1 T fresh thyme
2 scallions cut into thin slices down into the green
½ t garlic powder
¼ C white wine vinegar
2 T light olive oil
½ t salt, ¼ t pepper


Direction:

  • On a baking sheet covered with foil, place each cleaned half of jalapeno open side up on the sheet. Roast for no more than 20 minutes at 450 degrees F or until the stems char. Let cool. Fill with the soft cheese. Arrange on a plate and put one small tomato on each one. Then ladle the vinaigrette over the top and lightly sprinkle with coarse sea salt. SERVE!



Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!

PURCHASE COOKBOOK

Follow us Ifeellikecooking