This fresh take on stuffed jalapeños will make you forget all about those gummy cheese poppers you had at your last tailgate party. By mixing light Ricotta, lemon zest, and a little zing from Blue cheese, these peppers transform into an elegant, simple finger food to enjoy throughout the summer—whether you are pre-gaming for a concert or hosting a garden party on a warm evening. Inspired by her Mexican family’s cooking, Chef Susie shares her take on stuffed jalapeños.
Ricotta and Blue Cheese Stuffed Jalapeños
Total Time: 20 minutes. Serves 4-6
12 jalapeños, cut long ways
1/2 cup ricotta cheese
1/4 cup blue cheese
2 bacon strips, diced and cooked (keep the fat)
1 lemon, zest
3 tablespoons parsley, chopped
Cut jalapeños long ways and place on sheet pan, drizzle olive oil and place in oven 350 degrees for about 12 minutes. Remove and keep at room temperature.
Cook bacon in a skillet.
Place ricotta, blue cheese, lemon zest, and parsley in a bowl. Place bacon into mix with 1 tablespoon of bacon fat. Stuff Jalapeños, then place in oven at 350 degrees for 10 minutes.
-Delish! Stay tuned for more Spicy Tips from Chef Susie