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Apricot Jam & Goat Cheese Stuffed Jalapeños

Fresh jalapeños are filled with a creamy goat cheese and cream cheese mixture, swirled with apricot jam, seasoned with fresh rosemary, and topped with toasted pecans for a flavorful bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 stuffed jalapeños
Course: Appetizer, Snack
Ingredients Equipment Method

Ingredients
  

  • 10-12 medium jalapeños cut in half lengthwise and scraped clean of seeds and ribs
  • 4 oz soft goat cheese room temperature
  • 4 oz cream cheese softened
  • 1½ tbsp fresh rosemary very finely minced
  • 3 tbsp apricot jam
  • ⅓ cup pecans finely chopped and lightly toasted
  • a pinch of coarse sea salt

Equipment

  • Knife & cutting board
  • Small spoon
  • Mixing Bowl
  • Spoon or spatula
  • Baking Sheet

Method
 

  1. Slice the jalapeños in half from stem to tip. Use a small spoon to scrape out the seeds and white ribs. (I wear gloves during this step)
  2. In a medium bowl, vigorously mix the softened goat cheese, cream cheese, minced rosemary, and a tiny pinch of sea salt until smooth and completely combined.
  3. Add the apricot jam to the cheese mixture. Gently swirl it through with a spoon or spatula just a few times.
  4. Spoon the cheese and jam mixture generously into each jalapeño half. Smooth the tops slightly with the back of the spoon, then press the open cheese-side down into the chopped, toasted pecans so they stick to the top.
  5. In the oven: Bake at 400°F (205°C) for 15 to 18 minutes until the peppers are tender-crisp and the cheese is warm and slightly puffed.
    On a pellet grill: Smoke at 275°F (135°C) for about 25 to 30 minutes using a mild fruitwood like apple or pecan.