Goat Cheese-Stuffed Jalapeños with Ranchero Sauce

Goat Cheese–Stuffed Jalapeños with Ranchero Sauce Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Prepare the sauce up to two days ahead, and chill. Grill the jalapeños a day in advance, and refrigerate. Stuff and bake them just before serving.


10 servings (serving size: 1 stuffed jalapeño, 1/3 cup sauce, and 1 tortilla)

Recipe from

Cooking Light

Nutritional Information

Calories 126
Caloriesfromfat 34 %
Fat 4.7 g
Satfat 2.4 g
Monofat 1.1 g
Polyfat 0.6 g
Protein 5.3 g
Carbohydrate 17.2 g
Fiber 2.7 g
Cholesterol 10 mg
Iron 0.9 mg
Sodium 283 mg
Calcium 75 mg


1 teaspoon canola oil
2 cups vertically sliced onion
3 garlic cloves, minced
1/2 cup water
1 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon Mexican oregano
1 (15-ounce) can fire-roasted diced tomatoes
1 (8-ounce) can no-salt-added tomato sauce
Cooking spray
10 large jalapeño peppers (about 4 inches long)
1/4 cup (2 ounces) block-style fat-free cream cheese, softened
1/4 teaspoon salt
4 ounces goat cheese, softened
1 garlic clove, minced
10 corn tortillas, warmed according to package directions


1. To prepare sauce, heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute. Add 1/2 cup water and next 5 ingredients (through tomato sauce). Cover and simmer 20 minutes. Uncover and simmer 5 minutes.

2. Preheat oven to 400°.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add jalapeños to pan; cook 9 minutes or until tender and blackened, turning occasionally. Cut a lengthwise slit in each jalapeño; discard stems, seeds, and membranes.

4. Combine cream cheese and next 3 ingredients (through 1 garlic clove). Fill each jalapeño with about 1 tablespoon cheese mixture. Place jalapeños on a baking sheet coated with cooking spray. Bake at 400° for 7 minutes or until warm. Serve with tortillas and sauce.


Lorrie Hulston Corvin,

Cooking Light

December 2008
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