Ingredients
- 6–8 Large jalapeños (or serranos)
- 3–4 Slices Cache Valley® Creamery Pepper Jack (or Colby Jack), cut into thin strips
- 1 tbsp Olive oil
- 1 tbsp Soy sauce
- 1/2 Lime, juiced
- Pinch Flaky sea salt
Steps
- Prep the Peppers: Slice a “T” shape into each pepper. You can remove the seeds to make them more approachable or leave them in for that signature “toreado” kick.
- Stuff: Tuck the Cache Valley® Creamery cheese strips inside each pepper.
- Blister: Heat olive oil in a skillet over medium-high heat. Add the peppers and cook, turning occasionally, for 6–8 minutes until the skins are deeply charred and the cheese is starting to melt.
- Deglaze: Lower the heat and add the soy sauce and lime juice. Toss the peppers to coat them in the savory-citrus glaze (about 30 seconds).
- Finish: Plate them up and hit them with a final sprinkle of flaky sea salt.
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Author Bio
Jenn Martello
Jenn Martello is a Corporate Chef with a proven track record of driving product innovation for leading food brands and restaurants. A graduate of Le Cordon Bleu, Pasadena, she expertly combines her culinary foundation with polished presentation skills to support national trade show activations and new product launches. Formerly a sought-after private chef in Salt Lake City and Park City, Jenn also served as a culinary representative for the Utah Department of Agriculture. Her notable roles include Corporate Chef at Mahalo, where her digital cooking tutorials significantly expanded the brand’s online reach. As a familiar and recognized culinary voice throughout the region, Jenn is frequently featured on “Good Things Utah.”
When not in the kitchen, Jenn embraces the outdoor Utah lifestyle—road biking, mountain biking, paddle boarding, and skiing—sometimes even cooking in the great outdoors. She is also a proud mother to two amazing kids: a daughter who shares her baking passion and a son with an adventurous palate. Connect with Jenn: Instagram @chefjennmartello | TikTok @chefjennmartello
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