-
- Prep
- 30 minutes
-
- Total
- 60 minutes
-
- Serving
- 12
Featured Product
Caprano
Goat cheese, tender texture with many small holes; smooth, delicate, natural rind and taste of goat butter with no bitterness.
Ingredients
Filling:
- 750 ml (3 cups) of pulled pork
- 100 g of Alexis De Portneuf Caprano cheese, shredded
- 100 g of Alexis De Portneuf Le Cendrillon cheese, cut in cubes
- 2 green onions, chopped
- 60 ml ( ¼ a cup) of fresh parsley, chopped
- 30 ml (2 tbsp) of spices of your choice
- 125 ml (½ cup) of Plain Greek yogurt
Jalapeño:
- 12 jalapeños
- 12 slices of bacon
Directions
- Pre-heat the oven at 220°C (425°F).
- Using a small knife, split the jalapeño lengthwise, being careful not to slice it all the way through.
- Using the tip of the knife, remove the white membranes and seeds inside the jalapeño. Repeat this step with the rest of the jalapeños.
- Soak the jalapeños in water for 15 minutes.
- In a large bowl, put all the stuffing ingredients. Mix well.
- Stuff the inside of the jalapeño with the stuffing.
- Coat the stuffed jalapeños with a slice of bacon and place everything on a baking sheet lined with parchment paper.
- Bake for 30-40 minutes.
- Serve with additional Greek yogurt.
Recipe developed by our foodie collaborator, Jérémie Latreille, aka @lefitcook.
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