Food Handler Classes
Food Managers Certification

Fiery Ancient Grains and Kale Stuffed Jalapeños

This recipe can be found at El Restaurante

Recipe and photo courtesy of Simplot

Makes 70 Servings 1-1/2 oz. servings

40 oz. ancient grains/kale blend*

16 oz. cream cheese, softened

1 lb. (4 c.) white cheddar, extra sharp

4 T. Gochujang (chile paste)

35 ea. jalapeños, fresh, cut in half lengthwise and seeded

Pan release, as needed

8 fl. oz. chile garlic sauce

    Preheat oven to 350°F. Prepare the grain blend and cool. Combine cream cheese, cheddar and Gochujang until incorporated. Gently fold in grain blend until combined.

    Spray baking sheet with pan release. Fill jalapeños evenly with filling and place in a single layer on a baking. Brush with chile garlic sauce. Bake in a convection oven for 20 to 25 minutes or until heated through. Remove from oven and serve.

*Simplot Good Grains™: Ancient Grains and Kale Blend

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


A collection of interesting recipes than range from appetizing dinner dishes to your favorite alcoholic beverages.

Cannabis Handler Classes for Budtenders