This ricotta and blue cheese stuffed jalapenos recipe is from our Sporting Friend, Susie Jimenez, who was the runner-up on Season 7 of “Food Network Star.” Everything Susie touches has a spicy twist to it, which you can dial up, or down.
Ricotta and Blue Cheese Stuffed Jalapeños
- 12 jalapeño peppers cut long ways
- ½ cup Ricotta cheese
- ¼ cup Blue cheese
- 2 bacon strips diced and cooked (keep the fat)
- 1 lemon zest
- 3 Tbsp 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 Tablespoons of bacon fat. Stuff jalapeños, then place in oven at 350 degrees for 10 minutes.