Appetizers

Chorizo-Stuffed Jalapeños

Chorizo-stuffed Jalapeños 2

My garden is bursting with jalapeños. I didn’t realize just how many until I cleaned out the spent cherry tomato vines. There were loads of jalapeños hiding under there! Many of them had ripened to a beautiful red. They’re really fiery, hotter than their less ripe green neighbors. I think the flavor is better & a little smoother than the green ones, but that might just be my imagination. I was making Chipotle-Mint Shrimp With Chorizo, so I stole a little of the chorizo to use in these. Add in a little of my favorite cheddar, and oh, yum! You’ll find a printer-friendly version of the recipe at the bottom of this page.

Note: The panko really didn’t add anything, which is why it’s in the photo but not the recipe. The reverse is true for the garlic salt. 

Ingredients:

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3 fresh jalapeños

25g (~1/4 link) chorizo

50 g (1¾ ounce) shredded extra-sharp cheddar

cumin, paprika, & garlic salt – just a dusting

Preparation:

1.) Preheat oven to 350°F. Line a quarter sheet pan with foil.

2.) Cut jalapeños in half lengthwise. Using a small spoon, scoop out the seeds and membranes. It’s not a bad idea to use food prep gloves to protect yourself from the pepper juice. If you elect not to, just be sure NOT to rub your eyes. For maybe a day!

3.) Pack the pepper halves halfway full with chorizo – be sure to leave some room for the cheese. Top with cheese, and sprinkle just a dusting of seasonings atop each pepper.

4.) Bake for 20- 30 minutes, or until peppers have softened, sausage is cooked through, and cheese is bubbling.

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Chorizo-Stuffed Jalapeños


Ingredients


3 fresh jalapeños
25g (~1/4 link) chorizo
50 g (1¾ ounce) shredded extra-sharp cheddar
cumin, paprika, & garlic salt – just a dusting

Directions


1.) Preheat oven to 350°F. Line a quarter sheet pan with foil.
2.) Cut jalapeños in half lengthwise. Using a small spoon, scoop out the seeds and membranes. It’s not a bad idea to use food prep gloves to protect yourself from the pepper juice. If you elect not to, just be sure NOT to rub your eyes. 3.) Pack the pepper halves halfway full with chorizo – be sure to leave some room for the cheese. Top with cheese, and sprinkle just a dusting of seasonings atop each pepper.

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