You know how I keep telling you that this has been a LONG process for me? Well, it’s true.
I like to keep reminding you that–so you don’t think that I’ve just had myself together for my whole life. I really, really haven’t.
I’ve actually been a picky eater my entire life, and along this journey, have had some problems trying new things. But each time I do, I realize how much I’ve been missing out on—EXCEPT for celery. I still can’t eat that.
So with that said, the first time I EVER ate a jalapeño was when Andrew came up with this recipe. This one is 100% his, and he gets ALL the credit.
I absolutely fell in love with jalapeños the first time I tried them, and that started a kick on spicy foods (something I’ve never really tried or liked before).
Who’d a thunk it???
I can see these being great for entertaining, sports gatherings, or anytime you want a little kick on Mexican night!
- 10-12 fresh jalapeño peppers, halved lengthwise, stems, seeds and membranes removed (use gloves to keep your hands protected from the heat)
- 2-3 oz feta cheese (we use local goat feta)
- 2-3 oz soft goat chevre cheese
- ½ medium tomato
- ¼ t salt
- ⅛ t pepper
- Preheat oven to 375 degrees.
- Place the cut & seeded jalapeño halves cut side down on a cookie sheet.
- Roast in oven for 15 minutes.
- Meanwhile, put remaining ingredients in a small food processor and blend until creamy.
- Take pan out and flip jalapeño halves over.
- Fill jalapeño halves with creamy mixture.
- Place back in oven and roast until bubbly and golden brown on top (about 25 minutes).