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Spicy Jalapenos with Goat Cheese and Ricotta Stuffing
Servings:
Makes 6 as an appetizerPrep Time:
10 minutesCook Time:
5 minutes
Ingredients
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.
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
Directions
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
Nutrition
| Nutritional Facts | |
| Servings | Makes 6 |
| Base Nutrients | |
| Calories | 50 kcal (3%) |
| Calories from Fat | 36 kcal (0%) |
| Total Fat | 4 g (6%) |
| Saturated Fat | 3 g (13%) |
| Cholesterol | 15 mg (5%) |
| Sodium | 60 mg (3%) |
| Total Carbohydrates | 1 g (0%) |
| Dietary Fiber | 0 g (0%) |
| Protein | 3 g (5%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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