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Chorizo and Cheese Stuffed Jalapeños

Cooked on the grill in our specially designed roaster, stuffed jalapeño peppers emerge with a wonderful fire-roasted flavor. Jalapeño peppers range in their level of heat. You may want to wear gloves when handling raw jalapeños.

Ingredients:

  • 1 Tbs. olive oil
  • 1 yellow onion, finely diced
  • Salt, to taste
  • 1 lb. fresh chorizo sausage, casings removed, or ground pork
  • 18 large jalapeño peppers, preferably a mix of colors (red, green and orange)
  • 4 oz. Monterey jack cheese, grated

Directions:

In a fry pan over medium-high heat, warm the olive oil. Add the onion, season with salt, and cook until the onion is soft and translucent, 6 to 8 minutes. Add the chorizo and cook, crumbling with the back of a wooden spoon, until the meat is cooked through, 5 to 7 minutes. Transfer the chorizo mixture to a paper towel-lined plate and let cool to room temperature.

Prepare a grill for indirect grilling over medium-high heat.

Cut 1/4 inch off the top of each jalapeño pepper. Using a thin knife, hollow out the centers of the peppers, removing the seeds and ribs; do not cut through the flesh.

Transfer the chorizo mixture to a small bowl, add the cheese and stir to combine. Using your fingers, stuff the center of each pepper with 1 to 2 Tbs. of the chorizo mixture, pressing it down to fill the entire pepper. Place the filled peppers upright in a jalapeño pepper roaster. (Any leftover filling can be used for nachos or scrambled eggs.)

Place the pepper roaster on the grill over indirect heat, cover the grill and roast until the peppers are tender, 20 to 30 minutes. To test for doneness, insert a paring knife into the side of a pepper; if it pierces easily, the peppers are done. Interior peppers will be more crisp than those along the outside of the roaster.

Transfer the pepper roaster to a platter and serve the jalapeño poppers immediately. Makes 18 jalapeño poppers.
Williams-Sonoma Kitchen.