2 jalapenos, sliced in half and deveined and deseeded
Enough goat cheese to fill the jalapenos
1 tomato, sliced
I stuffed and roasted my jalapenos and roasted them at 450 degrees until the cheese was slightly toasted and the edges of the peppers were a little blackened. This will mellow out a lot of the spiciness. Serve on a bed of tomatoes and lettuce.
If you like your peppers crispier or spicier, you can leave in some of the membranes and/or seeds, or you can cut some time off the roasting. You may have noticed that I rarely use dressing on my salads. I just don’t like it. My grandma and I had that in common and she would always say she preferred to take her salad “naked.”
On a side note, ordinarily I do not support a lot of the specialty cook’s tools that are so overpriced, but I roast so many peppers that Williams-Sonoma totally reeled me in with their Jalapeno Corer and their Jalepeno Pepper Roaster. The only reason I didn’t use them this time around is that I accidentally left the corer at a friend’s house after our 4th of July barbecue.
Note to myself: Stop being lazy and using your phone to take pictures: Those tomatoes look terrifying!