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You are here: Home / Recipes / STUFFED JALAPENOS with potatoes, sausage and cheese

STUFFED JALAPENOS with potatoes, sausage and cheese

05/05/2016 by Filippo Trapella Leave a Comment

Stuffed jalapenos is a classic Mexican recipe. Today I prepared them with a touch of Italian style! Into the stuffing, the sour taste of goat cheese is well balanced with the sweet of potatoes and a pinch of cumin flavor. Sweet basil and Italian sausage recall my own country. This recipe is perfect as appetizer or on your party table, served hot or warm, as you prefer!

STUFFED JALAPENOS with potatoes, sausage and cheese

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stuffed-jalapenos-sausage

  • 20 jalpenos
  • 2 yellow potatoes
  • 4 oz (110 g) sweet Italian sausage bulk
  • 4 oz (110 g) goat cheese
  • 4 shallots
  • 8 leaves fresh sweet basil
  • 5 tbsp extra-virgin olive oil
  • 1 dash cumin powder
  • to taste table salt

STUFFED JALAPENOS with potatoes, sausage and cheese

FIRST STEPS

Boil the potatoes unpeeled until soft. Meanwhile, peel and mince the shallots. Pour the shallots into a little pot along with minced basil leaves, 3 tbsp olive oil, and 1 dash of cumin powder. Sauté the shallots over medium/low heat until extremely soft, stirring occasionally.

STUFFED JALAPENOS with potatoes, sausage and cheese

SUTUFFING

Raise, Peel and mash the potatoes. Combine the potatoes with shallots, goat cheese and 2 tbsp of olive oil. Salt lightly, taste the mixture and add the sausage bulk. Knead the mixture until consistent, then store into the fridge.

STUFFED JALAPENOS with potatoes, sausage and cheese

STUFFED JALAPENOS

Pre-heat the oven on 400° F. Cut the jalapenos into half, then discard the seeds and white parts. Boil the jalapenos halves 5 minutes into water salted with 3 tbsp of salt. Raise the pepper and dry them with paper towels. Stuff the jalapenos with the potatoes and sausage mixture, then place over a baking tray lined with parchment paper. Bake 25 minutes, then broil until golden. Serve hot or warm.

STUFFED JALAPENOS with potatoes, sausage and cheese
 
Print
Prep time
1 hour 20 mins
Total time
1 hour 20 mins
 
Stuffed jalapenos is a classic Mexican recipe. Today I prepared them with a touch of Italian style! Into the stuffing, the sour taste of goat cheese is well balanced with the sweet of potatoes and a pinch of cumin flavor. Sweet basil and Italian sausage recall my own country. This recipe is perfect as appetizer or on your party table, served hot or warm, as you prefer!
Author: Filippo Trapella - philosokitchen.com
Recipe type: Appetizer
Cuisine: Mexican
Serves: 4
Ingredients
  • 20 jalapenos
  • 2 yellow potatoes
  • 4 oz (110 g) sweet Italian sausage bulk
  • 4 oz (110 g) goat cheese
  • 4 shallots
  • 8 leaves fresh sweet basil
  • 5 tbsp extra-virgin olive oil
  • 1 dash cumin powder
  • to taste table salt
Instructions
  1. FIRST STEPS
    Boil the potatoes unpeeled until soft. Meanwhile, peel and mince the shallots. Pour the shallots into a little pot along with minced basil leaves, 3 tbsp olive oil, and 1 dash of cumin powder. Sauté the shallots over medium/low heat until extremely soft, stirring occasionally.
  2. SUTUFFING
    Raise, Peel and mash the potatoes. Combine the potatoes with shallots, goat cheese and 2 tbsp of olive oil. Salt lightly, taste the mixture and add the sausage bulk. Knead the mixture until consistent, then store into the fridge.
  3. STUFFED JALAPENOS
    Pre-heat the oven on 400° F. Cut the jalapenos into half, then discard the seeds and white parts. Boil the jalapenos halves 5 minutes into water salted with 3 tbsp of salt. Raise the pepper and dry them with paper towels. Stuff the jalapenos with the potatoes and sausage mixture, then place over a baking tray lined with parchment paper. Bake 25 minutes, then broil until golden. Serve hot or warm.
  4. STUFFED JALAPENOS with potatoes, sausage and cheese
3.4.3177

 

Filed Under: Appetizers, Gluten Free, Recipes, Sides Tagged With: appetizer, cumin, green, grill, italian, italy, jalapeno, Mexican, Mexico, oven, potatoes, recipe, sausage, shallots, side, stuffed, stuffing, summer

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