Roasted Jalapenos Stuffed with Goat Cheese

And a Scallion Thyme Vinaigrette

Makes 30


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


  • 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!

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