Goat Cheese Stuffed Jalapeños - By Z
Jalapeños stuffed with goat cheese, topped with cheddar cheese, and chased down with Mothership Wit. It’s a mountain of spice and flavor and super easy to make.
First, buy the beer. It’s pretty damn delicious. I had never had it before, but it really reminded me of Chimay, which I also love. Belgian wheat beers are quite delicious and go well with a wide variety of food. The Mothership Wit definitely stood up to the strong flavors of the stuffed jalapeños.
Grilling them took some extra work and isn't strictly necessary but gives them a new dimension of flavor
I made the mistake of cutting them first, then grilling them. I think it would have been easier to roast them whole, then cut then in half. It still turned out well.
At its most basic level, this dish just needs jalapeños (or serranos), some form of soft cheese (cream cheese is perfectly fine, but goat cheese gives it that extra kick, if you’re into that sorta thing), and some form of meltable, brownable cheese (cheddar, jack, mozzarella… all are fine). Throw em in an oven for a bit and you’re good to go.
Goat Cheese Stuffed Jalapeños
These will go FAST.
- Jalapeño or serrano chilis – That’s all I can think of off the top of my head, but any chili pepper that has a similar texture should work.
- Goat cheese – Any soft cheese should work. I mixed the goat cheese with some leftover cream cheese as well. You can even just do cream cheese and add your own herbs. I would recommend dill and parsley.
- Garlic – I used some minced garlic from a jar because the one from Trader Joe’s has that vague citrus-y taste and I wanted that in this.
- Red onion – This was mainly for texture. I might try celery next time.
- Cheddar cheese – Or mozzarella or jack or even parmesan. As I said above, any meltable, brownable cheese will work.
Preheat your oven to 400 degrees.
Prepare your stuffing. I had a bit of cream cheese (maybe a 1/4 cup or so) and mixed it with one of the small logs of goat cheese (I think it was 6 oz.). Added a spoonful of garlic paste (from Trader Joe’s) and one clove of garlic, minced finely. I also thinly sliced some red onions and cut them into pieces a few times larger than the minced garlic. You’ll probably have to mix it to make it easier to stuff the jalapeños.
If you have a grill pan or an actual grill, I would roast the jalapeños first. Blacken them a bit for a wonderful smoky flavor. Then cut them in half. I didn’t roast them first so I didn’t get as much blackening. This may make it harder to take out the pith and seeds, so if you’re not very tolerant of heat, cut them first.
Then roasted or unroasted, take out as much of the pith and seeds as you feel you need too. I took out most of it when I made it to try and make more room for the stuffing and except for the thick jalapeños, they weren’t as spicy as I would like.
Spoon the mixture into the jalapeños. Level them out and put them on a baking sheet. I would cover it with aluminum foil for easier cleanup. Bake them for about 10 minutes. Take them out and put grated cheddar cheese on top. I use the finer side of a box grater so that the cheese melts/browns easier. Put the oven on broil and let them brown. This should take about 1 minute or so. Don’t walk away or you will have burnt cheese and a LOT of smoke.
Resist the urge to pop them in your mouth immediately or you will have a molten cheese disaster.
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