Soften the jalapeño burn with sweet and nutty Jarlsberg®.
Grate the Jarlsberg® cheese as finely as possible. Put it in a bowl with the cream cheese. Finely chop the green chili pepper and pickled jalapeños. Taste the chili pepper first, as they can vary in strength. Add the chopped chili pepper and jalapeños to the cheese mixture. Mix well and season with salt and pepper. Slice the fresh jalapeños and peppers in half lengthwise, before removing the seeds and filling the vegetables with the cheese mix. Bake in the oven for about 15 min at 200 C (convection oven setting). Top with fresh cilantro and serve with salted nacho chips and chili sauce. Makes a perfect appetizer, evening snack or tapas dish!
For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.