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:

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.