Perfect Pairing: Simple margarita and potato-stuffed jalapeños

Looking for strategies to stave off the winter blues (and chill)? Tess Rose prescribes a bright margarita and shares her recipe for delectable potato-stuffed jalapeños.

Here on the east coast it is getting colder, which means it’s time to think about getting cozy. This perfect pairing is all about leaning into measured indulgence and creating little moments of luxury and comfort. I was inspired by wanting to create a tempting but simple date night at home, and this perfect pairing is equally enjoyable whether spoiling yourself, trying to impress a potential lover to stay warm with over the winter, or to show care and appreciation for loved ones. Keeping things super simple, with just a small amount of prep in advance, makes this pairing quick to come together–so it won’t take away from precious cozy couch time. As always, there is infinite room for adaptations to put your signature spin on both the drink and the pairing bites.

This margarita recipe isn’t complicated, but there’s nowhere to hide, so each ingredient should be top quality, and the ratios must be spot on. You have plenty of delicious tequilas to choose from; some of my go-tos are Siembra Valles, Cascahuin, and Siete Leguas. I find these to be consistently available, delicious, and affordable, but this is by no means an exhaustive list. In this case, I suggest sticking with a blanco, letting the pure agave flavors create a crisp and refreshing profile.

Simple Margarita Recipe

2 oz tequila

1 oz freshly squeezed lime juice

½ – 1oz simple syrup or preferred sweetener

My go-to sweetener for margaritas is simple syrup. I usually add ½ an ounce, but you may need to test out a few different ratios depending on your sweetener of choice. While I enjoy the flavors of honey or an extra rich brown sugar syrup, this recipe is all about staying clean, bright, and fresh. I find the ½ ounce of regular simple syrup adds sweetness to round out the flavors without distracting from the agave notes.

To pair with this refreshing tipple I wanted something equal parts rich, flavorful, and comforting. Because the drink is so zippy, I didn’t want anything too bright or zesty. Without relying on salsa for a big flavor impact, I knew I still wanted a touch of spiciness. I settled on stuffing halved jalapeños with a mixture of potatoes and cheese, creating an indulgent bite that was a little cheesy, a little earthy, a little spicy, and so tasty that they go down just as easily as the marg. You could absolutely add chorizo or mushrooms to this recipe, but there’s something about keeping it simple that I leaned into with good results.

The pairing comes together seamlessly, with the bright tangy margarita cutting through the rich cheesy and earthy jalapeños. The mild spiciness of the bite echoes the green peppery notes of the agave. The two complement each other in flavor and in heft, with a couple of stuffed peppers laying a good foundation for each margarita. Consuming at a measured pace, it makes for a tasty way to spend an evening. These potato-stuffed jalapeños could be a solid first course or a light meal alongside guacamole and chips.

Cheese and Potato Stuffed Jalapeños Recipe (makes 20 pieces)

Ingredients

10 jalapeños,* halved
2-3 large russet potatoes, cooked until soft
1 medium onion, chopped
2 cloves garlic, minced
1 cup salty cheese, such as cotija, parmesan, or feta-1 bunch cilantro, washed and chopped
cooking oil, salt, and pepper

Method

Preheat oven to 375
In a medium pan, saute the onion over medium high heat in oil until golden brown, add the garlic and saute until fragrant
Add the potatoes and mash until combined with the onion and garlic
Add cheese and cilantro to the potato mixture, reserving about a quarter of the cheese
Fill the halved jalapeños with the potato mixture, creating a small dome with a good amount of filling in each one
Top the halved jalapeños with the remaining cheese, lightly pressing it in
Arrange the jalapeños on a baking sheet or in a baking dish and bake until lightly browned on top, about 20-30 minutes.

*Notes