Cheese Stuffed Jalapeño Peppers

Ingredients

• 16 pickled jalapeño peppers, rinsed and drained
• 2 4-ounce logs fresh goat cheese
• 1 cup grated Jarlsberg cheese
• 1/2 cup grated Manchego cheese*
• 1/4 cup diced green onion (scallions)
• Dash of hot sauce
• Cilantro leaves
• Optional garnish: pickled mini hot red pepper

Preparation

1. Using small sharp knife, cut slit down one side of each pepper. Leave stem intact and remove seeds and veins. In bowl, mash goat cheese with Jarlsberg, Manchego, onion and hot sauce. Divide among peppers, stuffing each generously. Refrigerate. (Recipe can be made ahead to this point.)
2. Arrange peppers in heavy aluminum foil packet. Grill 8 - 10 minutes until cheese begins to melt. Garnish with cilantro and, if desired, hot red peppers.

Serves

Makes 16 appetizers

Notes, Tips & Suggestions

*If you can't find Manchego, use 1-1/2 cups Jarlsberg cheese.

Source

Norseland

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