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–+ servings

Pork-Belly Carnitas-Stuffed Jalapeños

These fiery green “boats” sail in with everything you love about classic carnitas — slow-rendered pork belly that's crisp on the edges, juicy inside — tucked into jalapeño halves and blanketed with melted cheese.
Print Recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Mexican
Servings: 10 servings
Calories: 110kcal

Ingredients

  • 10 large jalapeños halved lengthwise, seeds removed; sub: mini bell peppers for less heat
  • 12 oz cooked pork-belly carnitas finely chopped; sub: pulled pork shoulder or shredded rotisserie chicken
  • 1 cup shredded Oaxaca or Monterey Jack cheese sub: pepper Jack or mozzarella
  • 2 tbsp reserved pork fat or avocado oil sub: butter or ghee
  • 1/2 tsp ground cumin sub: smoked paprika
  • 1/4 tsp dried oregano sub: Mexican oregano or thyme
  • 1 pinch sea salt & black pepper
  • Optional toppings: chopped cilantro lime wedges, sour cream drizzle

Instructions

  • Preheat & prep: Heat oven to 400°F. Line a rimmed sheet with parchment.
  • Season the filling: Warm pork fat in a skillet over medium. Add chopped carnitas, cumin, oregano, salt, and pepper. Sauté 3 min to re-crisp and perfume.
  • Stuff the peppers: Divide carnitas among jalapeño halves, packing firmly. Top each with a generous sprinkle of shredded cheese.
  • Roast: Arrange stuffed peppers cut-side up on the sheet. Bake 15 min, broiling the last 1–2 min for extra browned cheese.
  • Finish & serve: Rest 3 min, then plate. Shower with cilantro and add lime wedges.

Nutrition

Serving: 1serving | Calories: 110kcal | Protein: 6g | Fat: 9g | Fiber: 0.5g
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