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!
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- 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
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.
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
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.
- 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
- 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. - 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
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. 
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