Spicy Jalapenos with Goat Cheese and Ricotta Stuffing
This recipe was adapted for fresh from The Best Comfort Food on the Planet by Kerry Altiero, chef at Cafe Miranda in Rockland, Maine, and a partner with Hannaford on its Chef's Table program.
Nutrition
Calories: 50 kcalCarbohydrates: 1 gProtein: 3 gFat: 4 gSaturated Fat: 2.5 gCholesterol: 15 mgSodium: 60 mgSugar: 1 g
Ingredients
- 1/3 cup goat cheese softened
- 1/4 cup Hannaford Whole Milk Ricotta
- 1 tsp. chopped Nature's Place Organic Oregano
- 1/4 tsp. ground coriander
- 3 jalapeno peppers about 4" long each
- Pinch ancho chile powder
Instructions
- 1. Place a rack in upper-middle of oven and heat broiler. Mix together goat and ricotta cheeses, oregano, and coriander in a bowl and set aside.
- 2. Halve peppers lengthwise, scrape out seeds, and core. Arrange, cut side down, on a baking sheet and broil until skin is blistered, about 2 minutes. Flip and continue to broil until peppers are just softened, about 1 more minute. Transfer to a plate and let cool.
- 3. Fill cooled peppers with cheese mixture, sprinkle with ancho chile powder, and serve.
- Source: Hannaford fresh Magazine, October - November 2018