Anyone who has read very many of my posts knows I love jalapeños. I use them a lot. If it occurred to me I might even consider putting them in granola. On second thought… Nah.
I am also a lover of cheese, although I consciously try to limit the amount I eat and how often. There aren’t many appetizers I like better than “Jalapeño Poppers,” but I haven’t ordered or eaten them in years. I had such a craving this evening but decided to temper the amount of cheese by including potato in the filling.
I reheated a couple small leftover boiled potatoes in the microwave and mashed them. That helped soften and mix in the goat cheese. I also mixed in finely chopped red onion, cilantro, a little shredded cheddar cheese, roasted and coarsely ground cumin seeds and salt. Since I was using homegrown super mild “Coolapeños,” I also added a pinch of red chili powder because I do like a little heat.
The stuffed jalapeños were baked in the Cuisinart® Oven Central® at 400ºF for 20 minutes. As you can see, it was a couple minutes too long… but all is well. If I was going to share them with you I might have cleaned them up a little better, but I was ready to eat.